Dirty rice is really an economical way of using leftover chicken parts. It gets it “dirty” appearance from the chopped livers and gizzards.
½ pound of chicken livers
½ pound of chicken gizzards
3 bay leaves
3 cups of water
3 cups of chicken stock
1 large Vidalia onion or sweet onion
1 green bell pepper, diced
½ cup of diced celery
2 cloves of garlic, minced
1 cup of uncooked rice (long grain-Uncle Ben’s)
½ teaspoon of kosher salt
½ teaspoon of paprika
1 teaspoon of basil
½ teaspoon of black pepper
1 teaspoon of cayenne pepper
In a stockpot place the gizzards, chicken livers and bay leaves in the 3 cups of water and 3 cups of chicken stock over medium high heat. Boil for 20 to 30 minutes until done. Remove the livers and gizzards and place into a food processor. Save the broth.
In a food processor or blender, grind the cooked gizzards and chicken livers until it is roughly chopped into fine pieces. (Do not process too much.)
In a large Dutch oven pan, sauté the green bell pepper, celery, garlic and onion. Cook until vegetables are soft.
Add to the pan, the rice, kosher salt, paprika, basil, cayenne and black pepper. Also, add the chopped chicken livers and gizzards. Mix well. Pour in 2 cups of the reserved broth.
Simmer and cover the pan for 20 minutes or until the rice is tender.
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