Include in Print View:

Chicken Rub

Chicken Rub recipe image
A hearty Cajun dish featuring ground chicken gizzards, livers, and pork cooked with aromatic spices and vegetables. The mixture is simmered with chicken stock and finished with rice for a flavorful, protein-rich meal. This recipe brings authentic Louisiana kitchen style to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 960.2
Dietary: Gluten-free
Description
A hearty Cajun dish featuring ground chicken gizzards, livers, and pork cooked with aromatic spices and vegetables. The mixture is simmered with chicken stock and finished with rice for a flavorful, protein-rich meal. This recipe brings authentic Louisiana kitchen style to your table.
Ingredients
  • 1 teaspoon Cumin, ground
  • 1/2 teaspoon Oregano leaves, dried
  • 1/2 pound Chicken gizzards, ground
  • 2 bay Leaves
  • 1/2 cup Celery, finely chopped
  • 1 1/2 teaspoons Salt
  • 1 1/4 teaspoons Paprika
  • 1/2 cup Green pepper, finely chopped
  • 2 tablespoons Butter, unsalted
  • 1/3 pound Chicken livers, ground
  • 1 teaspoon Mustard, dry
  • 1/2 teaspoon Thyme leaves, dried
  • 2 tablespoons Chicken fat or vegetable oil
  • 1/4 pound Pork, ground
  • 1/2 cup Onion, finely chopped
  • 2 teaspoons Cayenne, ground
  • 1 1/2 teaspoons Black pepper
  • 2 teaspoons Garlic, minced
  • 2 cups Chicken stock
  • 3/4 cup Rice, uncooked (converted)
Directions
  1. 1
    Combine the cumin, oregano, salt, paprika, mustard, thyme, cayenne, black pepper, and garlic in a small bowl to make the seasoning mix; set aside.
  2. 2
    Place the chicken fat, gizzards, pork, and bay leaves in a large skillet over high heat.
  3. 3
    Cook until the meat is thoroughly browned, about 6 minutes, stirring occasionally.
  4. 4
    Stir in the seasoning mix, then add the onions, celery, green pepper, and garlic; stir thoroughly, scraping the pan bottom well.
  5. 5
    Add the butter and stir until melted.
  6. 6
    Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping the pan bottom well.
  7. 7
    Add the chicken stock and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once.
  8. 8
    Stir in the chicken livers and cook about 2 minutes.
  9. 9
    Add the rice and stir thoroughly; cover the pan and turn heat to very low; cook 5 minutes.
  10. 10
    Remove from heat and leave covered until rice is tender, about 10 minutes.
  11. 11
    Remove bay leaves and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 960.2kcal
% Daily Value *
Total Fat 48.3g75%
Saturated Fat 14.2g71%
Cholesterol 229.8mg77%
Sodium 7589.1mg317%
Total Carbohydrate 59.4g20%
Dietary Fiber 16.4g66%
Sugars 2.7g
Protein 72.6g146%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cajun, chicken, gizzards, livers, rice, pork, spices, louisiana, hearty, stovetop, gluten-free, protein
Read it online: https://www.chefs-mate.com/recipe/chicken-rub-3/