CHICKEN CAJUN RICE RECIPE

INGREDIENTS 

• 4 cups chicken stock
• 4 cloves garlic, minced
• 2 onion, diced
• 2 green bell pepper, diced
• 3 tablespoons of vegetable oil 
• Salt and pepper, to taste
• 1 seasoning cube
• 1 teaspoon dried thyme
• 1 bay leaf
• ¼ teaspoon cayenne pepper
• ½ kg of chicken giblets (liver and gizzard)
  

PROCEDURES 

• In a medium pot, season the chicken livers and gizzards with seasoning cubes, 3 tablespoons of diced onions and salt.
•  Cook until tender for about 30mins. Cool and then dice into small pieces and set aside.
• In a colander, rinse rice several times until water runs clear.
•  Place rice in pot and add chicken stock. Bring to a boil then cover and simmer for 15 minutes. Rice should be undercooked.
• In a large pan on medium heat, and vegetable oil and saute garlic, onions, spring onions, and green pepper until soft for about 15 minutes.
•  Season with salt, pepper, thyme, bay leaf and add to rice. Also add the chicken livers and gizzards to the rice at this time. Mix well.
• On low heat, allow rice to simmer for 20-25mins, add more stock if needed and cook until rice is tender and there’s no liquid in the pot.