Here's a great Cajun side, great for New Years. I made this without the chicken livers, and it was still delicious!
- 2 tbsp canola oil
- 4 oz ground pork
- 4 oz chicken livers, pureed (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 3 cups chicken broth
- 1 onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 jalapeño, stemmed, seeded, and minced
- 1 tbsp dried oregano
- 3 cups cooked long grain rice
- 3 green onions, sliced
- 1 bunch parsley, chopped
Heat the oil in a large skillet over high heat. Add the pork, chicken livers, salt, pepper, and chili powder. Cook until browned.
Add one cup of the chicken broth and cook until it has reduced and the meat begins to stick to the pan.
Add the onion, celery, garlic, jalapeño, and oregano. Once the vegetables are nicely browned, add remaining broth and cook until the vegetables soften.
Add the rice, scallions, and parsley. Stir until the liquid is completely absorbed.