This dish is much better known in New Orleans than in the bayous.
The name dirty rice was given to the dish because of its dark color,
once the liver and giblets are added. It is truly a unique Creole
dish and definitely worth trying.
- 1/2 pound chicken giblets
- 1/2 pound chicken livers
- 1/2 cup melted butter
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced bell pepper
- 2 tbsp diced garlic
- 1 cup chicken stock
- 6 cups cooked rice
- 1/2 cup sliced green onions
- 1/2 cup chopped parsley
- Salt and cracked black pepper to taste
In a small saucepot, poach chicken giblets in lightly salted water
until tender, approximately 45 minutes. Once cooked, remove and
cool. Using a sharp paring knife, chop the giblets into tiny pieces,
removing all tough membrane. Set aside and reserve poaching liquid.
In a large heavy-bottomed sauté pan, heat butter over medium
high heat. Sauté chicken livers until golden brown on all
sides, approximately 15 to 20 minutes. Remove chicken livers from
sauté pan and place on a chopping board to cool. Into the
same sauté pan, add onions, celery, bell pepper and garlic.
Sauté until vegetables are wilted, approximately 3 to 5 minutes.
Once vegetables are done, coarsely chop chicken livers and return
with giblets to the sauté pan. Add chicken stock and a small
amount of the poaching liquid, bring to a low boil and cook until
volume of liquid is reduced to approximately 1/4 cup. Add cooked
white rice, blending well into the meat mixture and garnish using
green onions and parsley. Season to taste using salt and cracked