Ingredients:
1/2 lb chicken livers, pureed
i large Ichiban Eggplant, diced (about ii 1/2 cups)
i loving loving cup diced okra
i onion, diced
iv cloves garlic, minced
ii jalapenos, minced
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 pectus every 2nd good every 2nd thigh meat
iii cups hot cooked white rice*
Directions:
In a 14-inch cast atomic expose 26 skillet, high temperature some oil. Add the liver every 2nd good every 2nd cook, stirring occasionally, until the liver is nearly caramelized every 2nd good every 2nd starting to stick slightly to the pan. Add 1/3 loving loving cup of chicken stock every 2nd good every 2nd all spices every 2nd good every 2nd exercise until the stock evaporates. Add the vegetables every 2nd good every 2nd exercise until they are soft every 2nd good every 2nd translucent.
Stir inward the rice, herbs, remaining stock, cubed chicken. Stir until the liquid is absorbed thence serve.
*I used basmati rice which gave the dish a slight biryani flare.
1/2 lb chicken livers, pureed
i large Ichiban Eggplant, diced (about ii 1/2 cups)
i loving loving cup diced okra
i onion, diced
iv cloves garlic, minced
ii jalapenos, minced
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 pectus every 2nd good every 2nd thigh meat
iii cups hot cooked white rice*
Directions:
In a 14-inch cast atomic expose 26 skillet, high temperature some oil. Add the liver every 2nd good every 2nd cook, stirring occasionally, until the liver is nearly caramelized every 2nd good every 2nd starting to stick slightly to the pan. Add 1/3 loving loving cup of chicken stock every 2nd good every 2nd all spices every 2nd good every 2nd exercise until the stock evaporates. Add the vegetables every 2nd good every 2nd exercise until they are soft every 2nd good every 2nd translucent.
Stir inward the rice, herbs, remaining stock, cubed chicken. Stir until the liquid is absorbed thence serve.
*I used basmati rice which gave the dish a slight biryani flare.

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