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1 tsp. Cumin Seed
1/2 tsp. Oregano -- dried
1 lb. Chicken Gizzard -- ground
2 whole Bay Leaf
1/2 cup Celery -- finely chopped
1 1/2 tsp. Salt
1 1/4 tsp. Paprika
1/2 cup Green Pepper
2 tbs. Butter, unsalted
2/3 lb. Chicken Liver -- ground
1 tsp. Mustard
1/2 tsp. Thyme -- dried
2 tbs. Chicken Vegetable Oil
1/2 lb. Pork -- ground
1/2 cup Onion -- finely chopped
2 tsp. Cayenne Pepper -- ground
1 1/2 tsp. Black Pepper
2 tsp. Garlic -- minced
2 1/8 cup Chicken Broth Stock
1 cup Rice
Combine the seasoning mix ingredients in a small bowl and set aside Place the Chicken fat, gizzards, Pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the seasoning mix, then add the Onions, Celery, bell Peppers and Garlic; stir thoroughly, scraping pan bottom well. Add the Butter and stir until melted. Reduce ht to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture will probably stick a lot). Add the stock 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 five minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.) Remove bay leaves and serve immediately.
1/2 tsp. Oregano -- dried
1 lb. Chicken Gizzard -- ground
2 whole Bay Leaf
1/2 cup Celery -- finely chopped
1 1/2 tsp. Salt
1 1/4 tsp. Paprika
1/2 cup Green Pepper
2 tbs. Butter, unsalted
2/3 lb. Chicken Liver -- ground
1 tsp. Mustard
1/2 tsp. Thyme -- dried
2 tbs. Chicken Vegetable Oil
1/2 lb. Pork -- ground
1/2 cup Onion -- finely chopped
2 tsp. Cayenne Pepper -- ground
1 1/2 tsp. Black Pepper
2 tsp. Garlic -- minced
2 1/8 cup Chicken Broth Stock
1 cup Rice
Combine the seasoning mix ingredients in a small bowl and set aside Place the Chicken fat, gizzards, Pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the seasoning mix, then add the Onions, Celery, bell Peppers and Garlic; stir thoroughly, scraping pan bottom well. Add the Butter and stir until melted. Reduce ht to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture will probably stick a lot). Add the stock 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 five minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.) Remove bay leaves and serve immediately.
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