- Yield: 8 servings
If you're not a fan of chicken livers, you can leave them out of this recipe.
- 2tablespoons canola oil
- 4ounces ground pork
- 1/2cup chicken livers (about 4 ounces), chopped
- 1 1/2teaspoons salt
- 1/2teaspoon ground black pepper
- 1/2teaspoon chili powder
- 1 1/2cups chicken broth, divided
- 1small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, stemmed, seeded and finely chopped
- 1tablespoon dried oregano
- 3cups cooked white rice
- 1/2bunch green onions (white and green parts), chopped
- 2tablespoons chopped fresh parsley
- Heat oil in a large skillet over high heat. Add pork and chicken livers and cook, stirring, until browned. Add salt, black pepper and chili powder. Cook, stirring occasionally. The meat will stick to the pan and get a bit crusty.
- Add 1/2 cup chicken broth and cook until it has evaporated, allowing meat mixture to get brown and crusty and stick to the pan once again. Add onion, celery, garlic, jalapeño and oregano and cook, stirring, until vegetables are browned and crusty and beginning to stick to the pan. Add rice, remaining broth, green onions and parsley. Stir until the liquid is absorbed and rice is heated through.
Recipe adapted with permission from Donald Link’s Real Cajun Cookbook (Clarkson Potter, 2009).
Wine pairing: If you’re serving this for Mardi Gras, let the good times roll with a glass of Rosé sparkling wine—it will provide a bright contrast to the rich and robust chicken livers in this dish. If you like your sparklers sweet, try Barefoot Bubbly Rosé ($11); for something dry, reach for Chandon Blanc de Noirs ($20).— Wini Moranville, Relish wine columnist
Nutritional Info *per serving
- Calories 184
- Fat 7g
- Cholesterol 59mg
- Sodium 647mg
- Carbohydrate 23g
- Fiber 1g
- Protein 7g