- 2 tablespoons [30 mL] melted bacon fat or corn oil
- 2 tablespoons [17.5 g] all-purpose flour
- 2 large garlic cloves, minced
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1/2 sweet red pepper, membranes removed and seeded, finely chopped
- 4 tablespoons [60 mL] freshly chopped parsley
- 1 pound [454 g] chicken livers, thawed if frozen
- 1/2 teaspoon [2.5 mL] Worcestershire sauce
- 1 pinch Cayenne pepper, or to taste
- 1/2 cup [125 mL] chicken or vegetable broth
- 1 cup [250 mL] long-grain rice
- 6 green onions, finely chopped
- Salt and pepper, to taste
- Tabasco sauce, to serve
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- Heat melted bacon fat or corn oil into a large frypan over medium-high heat for 1 to 2 minutes.
- Lower heat to medium-low, sprinkle flour over hot fat stirring to get a smooth paste.
- Stir for approximately 20 minutes more, until golden browjn.
- Stir in minced garlic along with chopped onion, celery, sweet red pepper and parsley; cook stirring often for approximately 2 to 3 minutes, to soften vegetables.
- Mix in chicken livers, Worcestershire sauce and Cayenne pepper; salt and pepper.
- Cook stirring using a wooden spoon fot break-up the livers for 5 minutes.
- Pour in chicken or vegetable broth and bring to a boil, stirring.
- Lower heat to low and leave to simmer uncovered for approximately 15 minutes stirring from time to time.
- Meanwhile, boil rice into a casserole filled with lightly salted boiling water until done, light.
- Well-drain then reserve rice hot until chicken livers and vegetables are done.
- Stir hot rice and chopped green onions into chicken liver mixture.
- Taste and rectify seasonings if needed.
- Serve rice immediately, along with a bottle of Tabasco sauce for each guest to sprinkle to taste.
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