This traditional Southern dish of sautéed chicken liver and gizzards with unclean rice has been handed down through the years.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- ¼ pound chicken gizzards, rinsed
- ½ pound chicken livers, rinsed and trimmed
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups uncooked white rice
- 4 cups chicken broth
- salt to taste
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 cup thinly sliced green onions
Instructions
- Pulse gizzards in a food processor, then pulse livers.
- Heat oil in a large saucepan. Sauté onion and gizzards over medium heat, stirring constantly, until meat begins to brown, about 5 minutes. Add livers and garlic; 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; reduce heat to simmer, cover, and cook for about 20 minutes, or until rice has absorbed liquid. Sprinkle with green onion and serve.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 1 g |
| Sodium | 29 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and tastes great! Any meat (+sausage) will do. I have even used squirrel and rabbit combined with Andouille sausage.
I did add about 1/2 lb sausage there were no chicken livers here in Mexico. Turned out great anyway
We just made this dish with fresh venison and chicken breast and it was amazing! Thank you for sharing the recipe!!
Wow simply delicious. I’m a hunter & trapper in Virginia and I’ve never enjoyed forcing myself to eat liver – though I know it’s so nutritious. Tonight I cooked your wonderful recipe with beaver liver! Beavers from a farm with a nuisance over population. Absolutely delicious! Thank you.
As others before me did, I used this recipe as a base with other components, and it’s pretty fantastic. I added the Trinity, ground some chicken sausage in with the gizzards and liver, threw in some paprika and cumin, and finished it with a gremolata of parsley, celery leaves, pecans, and lemon zest – super tasty!
i made this following the recipe almost to the t. i added chopped jalapeno but that was the only change. i just don’t get the fuss. it was not that good. i thought it was very blah. i added hot sauce to it and that helped some. i just can’t imagine what all of the fuss was about. i have so much left of it
Delicious. Better than Popeye’s! I didn’t have a food processor, so I just fine diced the giblets. I also added in the hearts because they were there and added a depth to the dish. Easy to make and a real crowd pleaser.
This turned out really well. I have never eaten chicken liver before, but went ahead and used it per the recipe, however I did not use Gizzards (a little too adventurous for me), but rather had used some leftover pork roast I had from another dish I found on here. The dirty rice I ended up with was delicious. I will definitely make again.
We regularly crave this! I don’t use gizzards but sometimes add bacon and left over chicken or a few peas. Simple, fast and easily adapted to leftovers. I have also used the Dirty Rice left overs to make fried rice cakes for a side dish the next night.
It was wonderfully delicious, no substitutions, thank you for submitting the recipe look forward to making it again.
This is an excellent side dish. I would make it again. Thank You for the recipe!
I boiled my chicken to get broth, then I drained the broth off of the chicken then added my rice, oil and garlic. No livers or gizzards. Used chicken instead…a real southern classic. No onions….no cayenne pepper…just season salt
This was good and easy. To add nutrients I threw in some minced carrots, celery and parsley when I added the broth. I felt like it needed a bit more seasoning for my taste so I also added some Cajun seasoning.
Just like the homemade rice dressing in Lafayette, LA. The only thing I added was a pound of ground pork. SO GOOD!
True to cajun cooking! Loved the recipe. I had only chicken livers so that’s what I used. I added celery and green bell pepper to have that trinity with the onions. This recipe makes a huge amount. It would have been fine with half of the recipe, making enough for my family of four with some leftovers. My only suggestion is to make sure you use short grain rice for this. I only had basmati rice and the texture just wasn’t right. That’s my fault, not the recipe.
This recipe is real close to my Cajun momma’s dirty rice! Tres bon!!! Teddy4, You’re obviously not from the south!!! You have to have livers and gizzards in dirty rice or else it’s not dirty rice dude!! Put on your big boy pants and cowboy up podna!!!
I’ve made this several times now and love it. I use 1 lb of liver and 1/2 lb of spicy sausage for the meat (to please my tastes.) I also up the cayenne to a teaspoon and leave out the green onions. Turns out just the way I like it. EDIT: I have now FINALLY figured out how to not make this dish wet. I cook my sausage and liver and then drain them well, and set aside. I then add 2 tablespoons of oil to the pan and add rice that has been washed in hot water and drained in cold until the water runs clear, into the pan. I toast the rice until it’s golden brown, then add onions and toast some more. Then I add the meat, spices, and hot broth to the pan. Super fluffy rice!
I made this the other night for dinner. Followed basic recipe but used all chicken livers (pulsed in food processer) and added my own homemade cajun seasoning mix. Was quite good. Even my husband and daughter liked it and they turn their nose up at anything with liver in it. Score!
I only made minor changes. I did not have the livers so I used a pack of hearts and gizzards I had on hand. I pressure cooked these prior to using for the recipe and ground them up cooked. I added half a jalapeno for added spice and a few stalks of celery. This has amazing flavor and makes me feel like I have overcome another southern favorite. Great recipe!
This was sooo good. My fiance’ is from Louisiana and said this recipe was the best dirty rice he has ever had. He wants me to make it for everyone the next time we make it down there from NY to visit. I used 1.25 pounds of livers because the tub I bought came in that weight and I just threw it all in my food processor. I did not have gizzards this time and based on dirty rice I have had in the past I didn’t really miss it. I will try it with both and see what I like best. The only problem I had was that the liquid absorbed too fast and I had to add more so the rice would cook all the way. I think that was my fault though…I had it on low but, it was on my power burner and probably still a bit too high. Definitely will be making again and again!!!!
This is a friken’ awesome recipe!!! I followed it