
Ingredients:
1/2 lb chicken livers, pureed
iv cloves garlic, minced
ii jalapenos, minced
ii stalks celery, diced
i large bunch leap onions, bulbs inwards add-on to greens diced (separate use)
ii tablespoon minced fresh Italian parsley
i 1/2 teaspoons Creole seasoning
1/2 teaspoon hot paprika
i 1/3 cups chicken stock (divided use)
ii cups cubed, cooked chicken breast
iii cups hot cooked white rice
Directions:
In a 12-inch sort atomic let on 26 skillet, oestrus or so oil. Add the liver inwards add-on to the white parts of the leap onion. Cook the mixture, stirring occasionally until the liver is browned. Add 1/3 loving loving cup of chicken stock inwards add-on to all spices inwards add-on to hit until the stock evaporates. Add the celery inwards add-on to jalapenos inwards add-on to hit until they are soft.
Stir inwards the rice, herbs, remaining stock, cubed chicken inwards add-on to chopped leap onion greens. Stir until the liquid is absorbed inwards add-on to so serve.
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