¼ lb. chicken gizzards, rinsed
½ lb. chicken livers, rinsed and trimmed
1 Tbsp. vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups white rice, uncooked
4 cups chicken broth
½ tsp. ground black pepper
¼ tsp. cayenne pepper
1 cup green onions, thinly sliced
Pulse gizzards in food processor, then pulse livers.
Heat oil in a large saucepan.
Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes).
Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
Add rice and stir until coated with oil.
Add broth, salt, pepper and cayenne pepper.
Bring to a boil, then reduce heat to simmer.
Cover and cook about 20 minutes, until rice has absorbed liquid.
Sprinkle with green onion and serve.
Sugar: 2g
:
Calcium: 76mg
Calories: 491kcal
Carbohydrates: 81g
Cholesterol: 196mg
Fat: 8g
Fiber: 3g
Iron: 7mg
Potassium: 543mg
Protein: 22g
Saturated Fat: 4g
Sodium: 911mg
Vitamin A: 6659IU
Vitamin C: 34mg
