serves 6 as a side dish.
1/2 lb chicken gizzards, or a combination of hearts and gizzards
2 Tbsp vegetable oil
1 onion, chopped
1 rib celery, chopped
1/2 cup chopped green pepper
3 cloves garlic, minced
2 oz chicken livers, trimmed and chopped
1/4 lb ground pork (not sausage)
1 cup chicken stock or canned broth
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp cayenne
1/2 tsp dry mustard
1/2 tsp ground cumin
2 cups cooked white rice
2 green onions, chopped
2 Tbsp chopped fresh parsley
Put the gizzards in a small saucepan, cover with water, and bring
to a boil. Reduce the heat and simmer, uncovered, for 1 hour,
adding extra water if necessary. Drain the gizzards and set aside
until cool enough to chop.
In a large saucepan over medium heat, heat the oil. Saute the
onions, celery, green pepper and garlic until the vegetables are
limp, about 5 minutes. Add the livers and pork and cook, stirring,
until meat is browned. Add the chopped gizzards, along with chicken
stock and spices and continue cooking until the liquids are slightly
reduced. Taste and adjust seasonings.
If the rice was not cooked with salt, you will need to add more
salt here. Add the rice, green onions and parsley, and cook just
until heated through, about 2 minutes.