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The term dirty rice may be a jocular reference to the appearance of the finished dish, since the bits of chicken gizzard and liver that are tossed with the rice give it a brown, or "dirty" look.
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What You Need:
(To Serve: 6 to 8)
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½ pound chicken gizzards, thoroughly defrosted if frozen, trimmed of excess fat and coarsely chopped
½ pound chicken livers, thoroughly defrosted if frozen, and coarsely chopped
2 medium-sized onions, peeled and coarsely chopped
1 large green pepper, stemmed, seeded, deribbed and coarsely chopped
½ cup coarsely chopped celery
2 tablespoons olive oil
1½ teaspoons salt
½ teaspoons freshly ground black pepper
1 cup uncooked long-grain white rice, not the converted variety
2 cups water
½ cup finely chopped fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. Put the chicken gizzards, chicken livers, onions, green pepper and celery through the finest blade of a food grinder. In a heavy 4- to 5-quart casserole, heat the olive oil over moderate heat until a light haze forms above it.
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2. Add the ground chicken mixture, stir in the salt and black pepper, and reduce the heat to low. Stirring occasionally, cook uncovered for about 1 hour, or until the bits of chicken are richly browned.
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3. Meanwhile, place the rice in a heavy 1-quart pot, stir in the water and bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer for 20 to 25 minutes, or until the rice has absorbed all the liquid in the pan and the grains are tender. Remove the pan from the heat and let the rice rest, still tightly covered, for 10 minutes or so.
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4. When the chicken mixture has cooked its allotted time, fluff the rice with a fork and add it to the casserole. With the fork, toss the rice and the chicken mixture together gently but thoroughly.
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5. Taste for seasoning and stir in the parsley. Mound the dirty rice on a heated platter or in a heated serving bowl and serve at once.
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