May 24, 2013
Chicken & Spring Onion Dirty Rice
1/2 lb chicken livers, pureed
4 cloves garlic, minced
2 jalapenos, minced
2 stalks celery, diced
1 large bunch spring onions, bulbs and greens diced (separate use)
2 tablespoon minced fresh Italian parsley
1 1/2 teaspoons Creole seasoning
1/2 teaspoon hot paprika
1 1/3 cups chicken stock (divided use)
2 cups cubed, cooked chicken breast
3 cups hot cooked white rice
In a 12-inch cast iron skillet, heat some oil. Add the liver and the white parts of the spring onion. Cook the mixture, stirring occasionally until the liver is browned. Add 1/3 cup of chicken stock and all spices and cook until the stock evaporates. Add the celery and jalapenos and cook until they are soft.
Stir in the rice, herbs, remaining stock, cubed chicken and chopped spring onion greens. Stir until the liquid is absorbed then serve.