Post by chief_cook2 on Jul 22, 2003 15:16:50 GMT -6
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Yield: 6 Servings
Ingredients:
3 tbsp. margarine; or chicken fat
6 oz. chicken gizzards; ground
4 oz. ground beef; lean (or pork)
3/4 cup yellow onions; finely chopped
1/2 cup bell peppers; green, finely chopped
1/2 cup eggplant; diced in ΒΌ chunks
3 cups chicken stock
1/2 tsp. garlic; minced
1 lg. bay leaf
2 1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. black pepper; freshly ground
1/2 tsp. cayenne pepper; ground
1/2 tsp. cumin; ground
1/2 tsp. oregano; whole leaf
6 oz. chicken livers, ground
1 1/2 cups raw rice, converted
1/2 cup green onion tops; thinly sliced
Instructions:
Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the margarine or fat, the gizzards and the ground beef or pork.
Brown the meat thoroughly, stirring constantly, about 5 minutes.
Add the onions, bell pepper, celery and eggplant. Cook this mixture about 2 minutes, and add 1/2 cup of the chicken stock.
Cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product).
Add the ground chicken livers and stir. Add the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer for 2 minutes.
Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for 17 minutes.
Uncover and stir in the sliced green onions.
Yield: 6 Servings
Ingredients:
3 tbsp. margarine; or chicken fat
6 oz. chicken gizzards; ground
4 oz. ground beef; lean (or pork)
3/4 cup yellow onions; finely chopped
1/2 cup bell peppers; green, finely chopped
1/2 cup eggplant; diced in ΒΌ chunks
3 cups chicken stock
1/2 tsp. garlic; minced
1 lg. bay leaf
2 1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. black pepper; freshly ground
1/2 tsp. cayenne pepper; ground
1/2 tsp. cumin; ground
1/2 tsp. oregano; whole leaf
6 oz. chicken livers, ground
1 1/2 cups raw rice, converted
1/2 cup green onion tops; thinly sliced
Instructions:
Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the margarine or fat, the gizzards and the ground beef or pork.
Brown the meat thoroughly, stirring constantly, about 5 minutes.
Add the onions, bell pepper, celery and eggplant. Cook this mixture about 2 minutes, and add 1/2 cup of the chicken stock.
Cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product).
Add the ground chicken livers and stir. Add the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer for 2 minutes.
Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for 17 minutes.
Uncover and stir in the sliced green onions.