Chicken Recipes

LOUISIANA RICE

A tasty meal of pork, rice, chicken livers and an array of spices.

INGREDIENTS
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon salt 1 teaspoon dried thyme
1/2 teaspoon dried oregano
2 cups homemade or canned chicken stock
8 ounces chicken livers, minced
3/4 cup long-grain rice
1 bay leaf
3 tablespoons chopped fresh parsley
celery leaves, to garnish
4 tablespoons vegetable oil
1 small eggplant, diced
8 ounces ground pork
1 green bell pepper, seeded and chopped
2 stalks celery, chopped
1 onion, chopped
1 garlic clove, crushed
1 teaspoon cayenne pepper

SERVES 4

1. Heat the oil in a frying pan until really hot, then add the diced eggplant and stir-fry for about 5 minutes.

2. Add the pork and cook for about 6—8 minutes, until browned, using a wooden spoon to break any lumps.

3. Add the chopped green pepper, celery, onion, garlic and all the spices and herbs. Cover and cook over high heat for 5—6 minutes, stirring frequently from the bottom to scrape up and distribute the crispy brown bits.

4. Pour on the chicken stock and stir to clean the bottom of the pan. Cover and cook for 6 minutes over medium heat. Stir in the chicken livers, cook for 2 minutes, then stir in the rice and add the bay leaf.

5. Reduce the heat, cover and simmer for about 6—7 minutes. Turn off the heat and let stand for another 10—15 minutes, until the rice is tender. Remove the bay leaf and stir in the chopped parsley. Serve the rice hot, garnished with the celery leaves.