- 1/2 pound chicken giblets
- 1/2 pound chicken livers
- 1/2 pound pork sausage, removed from casings and crumbled
- 1/2 cup butter, melted
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced bell pepper
- 2 tablespoon diced garlic
- 1 cup chicken stock
- 2 bay leaves
- 6 cups cooked rice, chilled
- Salt and black pepper to taste
- 1/2 cup sliced green onions
- 1/2 cup chopped parsley
- In a small saucepan, poach chicken giblets in lightly salted water until tender, approximately 45 minutes. Once cooked, remove them from water and cool. Using a sharp paring knife, chop the giblets into tiny pieces, removing all tough membrane. Set aside and reserve poaching liquid.
- In a large, heavy-bottomed sauté pan, heat butter over medium-high heat. Sauté chicken livers and pork sausage until the meat is browned, approximately 6 minutes. Remove chicken livers from sauté pan and place on a chopping board to cool.
- Into the same sauté pan, add onions, celery, bell pepper and garlic. Sauté until vegetables are wilted, approximately 3 to 5 minutes. Once vegetables are done, coarsely chop chicken livers and return them, along with giblets, to the sauté pan. Add chicken stock and bay leaves, bring to a low boil and cook until volume of liquid is reduced to approximately 1/4 cup.
- Add cooked white rice, blending well into the meat mixture. Remove from the heat and remove the bay leaves. Season with salt and pepper. Garnish with green onions and parsley.