Ingredients
-
¼ pound chicken gizzards, rinsed
-
½ 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
-
½ teaspoon ground black pepper
-
¼ teaspoon cayenne pepper
-
1 cup thinly sliced green onions
Directions
-
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.
