Dirty Rice with Cranberries and Pecans
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 200 grams Chicken liver
- 250 grams Chicken gizzards
- 2 onions
- 100 grams Cranberry
- 4 scallions
- 2 garlic cloves
- 2 Tbsps olive oil
- ground Cumin
- salt
- cayenne pepper
- Tabasco sauce
- 250 grams Long grain rice
- 650 milliliters Chicken broth
- 2 Tbsps freshly chopped flat parsley
- 100 grams Pecan
Preparation steps
1.
Trim poultry livers and rinse the gizzards, pat dry and chop coarsely. Peel the onions and chop finely. Rinse the cranberries and drain. Rinse scallions, trim and cut into rings. Peel garlic and chop finely. Fry livers and gizzards ind hot oil. Add onions, cranberries and garlic and sauté briefly. Season with cumin, salt, cayenne pepper and Tabasco sauce and stir in the rice.
2.
Sauté 1-2 minutes while stirring. Pour in the chicken broth and bring to a boil. Cook over low heat until the rice has absorbed almost all the liquid, about 20 minutes, stirring occasionally. Add the scallions, parsley and pecans, simmer 3-4 minutes and season again with salt and cayenne pepper. Serve hot.
