Monday, 14 November 2011

Cajun dirty rice


What to do with a bag of chicken giblets? Why, make some dirty rice of course. This is a good recipe even for the offal-phobic, as the chicken in chopped into tiny pieces.

Cajun dirty rice

Serves 2

1 chicken heart 
1 chicken liver
2 lumps of chicken fat (came in the bag with the giblets)
1/2 an onion
1 yellow pepper
3 sticks of celery
about an inch of chorizo
1 tsp dried oregano
1 tsp cayenne pepper
1/2 tsp paprika
s + p
chicken stock (I made mine using the chicken carcass left over from our roast dinner, the chicken neck, about a quarter of a leek, a stick of celery and a carrot)

Put the chicken fat in a saucepan and render. Finely dice the onion, celery, yellow pepper and chorizo. Add the vegetables, orgeano, paprika, cayenne, seasoning  and chorizo to the pan and sweat over a low heat for about 20 minutes. 

Sweated to the max.

Cook the rice in chicken stock until fully absorbed.

Finely dice the chicken heart and liver, turn up the heat and add to the pan with the vegetables. Once cooked, mix in the rice. Snip over a few celery leaves to serve.

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