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chicken giblets yellow onion green bell pepper celery ground pork butter salt salt Worcestershire sauce red pepper marjoram chicken stock Uncle freshly ground black pepper
Viewed: 117 - Published at: 3 years agoIngredients
- 1/2 lb. chicken giblets (heart removed)
- 1 large yellow onion, quartered
- 1 green bell pepper, stemmed and seeded
- 1 rib celery, halved
- 1/2 lb. ground pork (or better yet, substitute 1/3 of this with pork liver)
- 2 Tbsp. butter
- 2 tsp. salt-free Creole seasoning
- 2 tsp. salt, plus more to taste
- 1 tsp. Worcestershire sauce
- 1/2 tsp. crushed red pepper
- 2/3 tsp. marjoram
- 2 1/2 cups chicken stock
- 1 1/2 cups Uncle Bens or other parboiled rice
- Freshly ground black pepper to taste
Method
- Preheat the oven to 300 degrees.
- Working in 2-3 batches, finely chop the giblets, onion, bell pepper, and celery in a food processor.
- Set aside.
- Saute the ground pork in a skillet until all the pink is gone.
- Drain the excess fat and set aside.
- Melt the butter in a large, heavy saucepan.
- Add the giblet-vegetable mixture and saute until the onion is clear.
- Add the Creole seasoning, the 2 teaspoons of salt, Worcestershire sauce, crushed red pepper, and marjoram, and stir to combine.
- Cover the pot, lower the heat, and let simmer while you prepare the rice.
- Put the stock, rice, and salt to taste into another saucepan.
- Bring the stock to a boil, lower to a simmer, cover, and cook 25 minutes, or until all the liquid has been absorbed.
- When the rice is cooked, fluff it with a kitchen fork and add it to the pan with the chicken-vegetable mixture.
- Add the ground pork and stir to distribute all the ingredients.
- Season to taste with salt and pepper.
- Place the rice loosely in a casserole dish and bake for 5 minutes, or longer if the rice is very damp.
- It should be a little dry but not hard.
