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Dirty Rice Recipe With Chicken Livers

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Chicken & Spring Onion Dirty Rice Coconut & Lime
Chicken & Spring Onion Dirty Rice Coconut & Lime from www.coconutandlime.com

Description

Dirty rice is a traditional Cajun dish that is made with white rice and a variety of ingredients including meat, vegetables, and spices. It gets its name from the fact that the rice turns brown due to the addition of meat and other ingredients. In this recipe, we will be using chicken livers as the main protein source, along with onions, bell peppers, and celery for added flavor and texture. This dish is hearty and flavorful and makes for a great one-pot meal that is perfect for a weeknight dinner.

Prep Time

The prep time for this dish is approximately 15-20 minutes. This includes chopping the vegetables, cleaning and trimming the chicken livers, and measuring out the ingredients.

Cook Time

The cook time for this dish is approximately 45 minutes. This includes cooking the rice and sautéing the vegetables and chicken livers.

Ingredients

  • 1 cup white rice
  • 2 cups chicken broth
  • 1 lb chicken livers, cleaned and trimmed
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil

Equipment

  • Large pot with lid
  • Large skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Rinse the rice in cold water and drain.
  2. In a large pot, bring the chicken broth to a boil.
  3. Add the rice and stir to combine.
  4. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
  5. In a large skillet, heat the olive oil over medium-high heat.
  6. Add the chicken livers and cook for 4-5 minutes, or until browned on all sides.
  7. Remove the chicken livers from the skillet and set aside.
  8. Add the onions, bell peppers, celery, and garlic to the skillet.
  9. Cook for 5-7 minutes, or until the vegetables are tender.
  10. Add the paprika, thyme, oregano, salt, and black pepper to the skillet and stir to combine.
  11. Add the cooked rice and chicken livers to the skillet and stir to combine.
  12. Cook for an additional 5-7 minutes, or until everything is heated through.
  13. Serve hot and enjoy!

Notes

If you are not a fan of chicken livers, you can substitute them with ground beef or pork. You can also add in other vegetables such as carrots or peas to make this dish even more nutritious. This recipe can be easily doubled or tripled if you are feeding a crowd.

Nutrition Info

This recipe makes six servings. Each serving contains approximately:
  • Calories: 280
  • Protein: 16g
  • Carbohydrates: 28g
  • Fat: 11g
  • Sodium: 670mg
  • Fiber: 2g
  • Sugar: 3g

Recipe Tips

To make clean up easier, you can use a non-stick skillet for cooking the chicken livers and vegetables. Be sure to stir the rice occasionally while it is cooking to prevent it from sticking to the bottom of the pot. You can also add in a splash of hot sauce or Worcestershire sauce for added flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stove top for a quick and easy meal.

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