This Creole dish gets its name from the “dirtying” effect of cooking rice (typically white, but here updated to quick-cooking brown rice) with bits of chicken liver and/or ground meat. It’s a deeply savory, delicious side that goes well with crawfish, shrimp, roast chicken, or pork chops. Don’t fret too much about the chicken livers: They do a similar thing that, for example, anchovies do—They add umami richness but don’t contribute a pronounced “livery” taste. Serve with barbecue shrimp to complement the Creole flavors or try using leftovers as an omelet stuffing—delicious with a little pepper-Jack cheese.
2 (3 1/2-ounce) bags boil-in-bag brown rice (such as Uncle Ben’s)
6 ounces cleaned chicken livers
1 1/2 tablespoons butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon chopped fresh thyme
4 garlic cloves, minced
1 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/2 cup unsalted chicken stock (such as Swanson)
1/2 teaspoon kosher salt
1/3 cup thinly sliced green onions
Est. added sugars 0g
How to Make It
Cook rice according to package directions; drain.
While rice cooks, place chicken livers in a mini food processor; pulse until ground. Set aside.
Heat a large skillet over medium heat. Add butter; swirl until butter melts. Add onion, bell pepper, and celery; cook 5 minutes, stirring occasionally. Add thyme and garlic; cook 3 minutes, stirring occasionally. Push vegetable mixture to outside rim of pan. Add chicken livers to open center part of pan; cook 1 minute without stirring. Cook 3 minutes or until browned, stirring occasionally. Stir into vegetable mixture. Add paprika and pepper; cook 1 minute, stirring constantly. Add rice, stock, and salt; cook 2 minutes or until liquid is absorbed. Remove from heat; stir in green onions.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice