Ingredients
8
8 servings
- •0.25 pound chicken gizzards, rinsed
- •0.5 pound chicken livers, rinsed and trimmed
- •1 tablespoon vegetable oil
- •1 onion, finely chopped
- •3 cloves garlic, minced
- •2 cups uncooked white rice
- •4 cups chicken broth
- •salt to taste
- •0.5 teaspoon ground black pepper
- •0.25 teaspoon cayenne pepper
- •1 cup thinly sliced green onions
Instructions
- Pulse gizzards in a food processor, then pulse livers.
- Heat oil in a large saucepan. Sauté onion and gizzards over medium heat, stirring constantly, until meat begins to brown, about 5 minutes. Add livers and garlic; cook, stirring constantly, until brown, about 3 minutes.
- Add rice and stir until coated with oil. Add broth, salt, pepper, and cayenne pepper. Bring to a boil; reduce heat to simmer, cover, and cook for about 20 minutes, or until rice has absorbed liquid. Sprinkle with green onion and serve.
Nutritional Facts
Per 8 servings
- Calories: 252
- Carbohydrate: 42g
- Fat: 4g
- Fiber: 1g
- Protein: 12g
- Sugar: 1g
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