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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Lucky
2 tablespoons chicken fat
½ pound chicken gizzards
¼ pound ground pork
1 bay leaves
1 yellow onions
1½ celery stalks
½ bell peppers, green
1 garlic cloves
1 teaspoon Tabasco sauce
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon cumin
½ teaspoon thyme
½ teaspoon oregano
2 tablespoons butter
2 cup pork stock
½ pound chicken livers
1 cup rice
Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately.