Prep 1 hr 30 mins
Cook 0 mins
Don't let the name keep you from trying this savory Louisiana classic. Dirty Rice is generally served as a side dish, but is fairly substantial and would make a satisfying main course for lunch or a light supper.
- 1⁄2 lb chicken gizzard
- 1 1⁄4 cups canned chicken broth
- 1 cup water
- 2 slices bacon
- 1 large green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 medium onion, chopped (about 1 1/4 cups)
- 1 cup chopped scallion (green onions, about 5 medium)
- 2 medium carrots, chopped (about 1 cup)
- 1⁄4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper (ground red pepper)
- 1 cup raw rice
- 2 tablespoons butter
- 1⁄2 lb chicken liver
- In a medium saucepan, bring the gizzards, chicken broth, and water to a boil. Reduce the heat to medium-low, cover, and simmer until the gizzards are tender, about 45 minutes. Reserving the broth, remove the gizzards, and when they are cool enough to handle, mince them and set them aside.
- In a Dutch oven or flameproof casserole, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the pan, drain the bacon on paper towels; crumble and set aside.
- In the bacon fat, saute the gizzards over medium heat until browned, about 5 minutes.
- Add the green and red bell peppers, the onion, scallions, carrots, parsley, garlic, salt, pepper, and cayenne. Cook over medium heat until vegetables have softened, about 5 minutes.
- Add the rice and reserved broth. Increase the heat to medium-high and bring to a boil. Stir once, reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 to 20 minutes.
- Meanwhile, in a medium skillet, melt the butter over medium heat. Add the chicken livers and saute until firm, about 5 minutes. Let the livers cool slightly, then coarsely chop them. Toss the chicken livers and bacon with the rice. Cover and let sit for 10 minutes before serving.
This was really good! I've never had dirty rice before, and I'll have it again for sure now! Just finished up 2 helpings of this with some chipotle tabasco shaken on top and loved it. Thanks for sharing a great recipe. I couldn't get the liver phobic husband to take bite one, but forget him... he doesn't know what he's missing.
I can't lie... I have not made this yet. BUT this is the same way my dad always made it. And trust me this stuff is BOMB!!!! Just try it. And someone said that the next day leftovers are better, so right!
Wonderful recipe! Poached the gizzards 20 minutes & then added the livers - doubled recipe without problem. Shredded gizzards using Cuisinart shredding disc but minced liver by hand. Added 2 cups minced celery, 3 bay leaves, 1/2 t dried thyme & a teaspoon of cayenne. Added rice & minced poached livers & baked for 45 minutes in tightly covered dutch oven - 325 degree oven. Perfect fluffy rice - full of flavor that was not at all "bitter liver". Sooo good - will freeze to break out for "instant" side! Will serve to guests! It is tat good! Thank you Alan for a wonderful recipe for the "keeper" file!