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Smoked Chicken Rub

Smoked Chicken Rub recipe image
This classic Cajun "Dirty Rice" is a savory, protein-packed main dish that transforms humble ingredients into a flavorful feast. The recipe centers on tender chicken gizzards and livers, combined with ground pork, onions, celery, and bell peppers for a rich, aromatic base. Simmered with stock and seasoned with a robust blend of cayenne, paprika, and black pepper, the rice absorbs all those deep, smoky flavors. It&# 226;€™s a comforting, home-style meal perfect for family dinners or casual gatherings. While traditional recipes use giblets, this version ensures they are boiled until tender and chopped fine, making them palatable and delicious for even the most hesitant eaters. Serve it warm for a satisfying, rustic experience.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 606.2
Description
This classic Cajun "Dirty Rice" is a savory, protein-packed main dish that transforms humble ingredients into a flavorful feast. The recipe centers on tender chicken gizzards and livers, combined with ground pork, onions, celery, and bell peppers for a rich, aromatic base. Simmered with stock and seasoned with a robust blend of cayenne, paprika, and black pepper, the rice absorbs all those deep, smoky flavors. It's a comforting, home-style meal perfect for family dinners or casual gatherings.
Ingredients
  • 1/2 pound Chicken gizzards
  • 1/2 pound Chicken livers
  • 1/2 pound Ground pork
  • 2 medium Onions -- (chopped)
  • 2 ribs Celery -- (chopped)
  • 1 bell Pepper -- (chopped)
  • 2 cloves Garlic
  • 1 1/2 cups Uncooked rice
  • 3 cups Stock -- (water remaining after boiling giblets)
  • 2 teaspoons Cayenne pepper
  • 2 teaspoons Salt
  • 1 1/2 teaspoons Black pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Dry mustard
  • 2 stalks Green onion -- (chopped)
  • 2 sprigs Parsley -- (chopped)
  • 1 tablespoon Oil
  • 1 tablespoon Butter
Directions
  1. 1
    Place chicken gizzards and livers in a pot with 3 cups of water.
  2. 2
    Bring to a boil and simmer until tender, about 20 minutes.
  3. 3
    Remove giblets from the pot and reserve the cooking liquid as stock.
  4. 4
    Separate and finely chop the cooked liver and gizzards.
  5. 5
    Heat oil in a large skillet over medium-high heat.
  6. 6
    Add ground pork and chopped gizzards, browning for about 6 minutes.
  7. 7
    Add chopped onions, celery, bell pepper, and garlic to the skillet.
  8. 8
    Stir in salt, black pepper, cayenne, paprika, and dry mustard.
  9. 9
    Add a little butter and simmer the mixture for 10 minutes.
  10. 10
    Pour in the reserved stock and simmer for 5 minutes.
  11. 11
    Stir in uncooked rice, chopped chicken livers, green onions, and parsley.
  12. 12
    Stir well and simmer uncovered for 5 minutes.
  13. 13
    Cover the skillet, reduce heat to low, and cook until rice is fluffy and tender, about 10-15 minutes.
  14. 14
    Let stand for 5 minutes before fluffing with a fork and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 606.2kcal
% Daily Value *
Total Fat 22.6g35%
Saturated Fat 6.7g34%
Cholesterol 146.4mg49%
Sodium 9923.9mg414%
Total Carbohydrate 43.6g15%
Dietary Fiber 5.6g23%
Sugars 6.9g
Protein 51.4g103%

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

Note

About Giblets: While some may be hesitant to eat giblets, boiling them until tender and chopping them finely makes them melt-in-your-mouth and adds a rich, savory depth to the rice. Don't let the texture scare you; they are a traditional and delicious part of Cajun cooking.

Stock Substitution: If you do not have chicken giblets, you can use 3 cups of chicken broth or stock instead of the water used for boiling. Ensure the stock is unsalted or low-sodium if adding additional salt to the dish.

Heat Level: Adjust the amount of cayenne pepper to your desired heat level. For a milder dish, reduce to 1/2 teaspoon; for extra heat, increase to 1 tablespoon.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore moisture.

Keywords: dirty rice, cajun, giblets, chicken livers, gizzards, ground pork, rice dish, comfort food, one pot, smoky, spicy, traditional, main course, stock, onion, celery, bell pepper, garlic, herbs
Read it online: https://www.chefs-mate.com/recipe/smoked-chicken-rub-2/