Dirty Hoppin' John

Name: Dirty Hoppin' John
Ingredients: 3 tablespoons extra-virgin olive oil; 1 pound chicken livers, trimmed; Kosher salt and freshly ground pepper; 1 large red onion, finely chopped; 1 red bell pepper, finely chopped; 2 garlic cloves, minced; 1 1/2 cups long-grain white rice; One 15-ounce can black-eyed peas, drained and rinsed, or one 10-ounce box frozen black-eyed peas, thawed; 2 3/4 cups chicken stock or low-sodium broth; 4 thyme sprigs; 2 tablespoons finely chopped flat-leaf parsley; Hot sauce, for serving

12 ingredients

13 steps

Ingredients

3 tablespoons extra-virgin olive oil
1 pound chicken livers, trimmed
Kosher salt and freshly ground pepper
1 large red onion, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, minced
1 1/2 cups long-grain white rice
One 15-ounce can black-eyed peas, drained and rinsed, or one 10-ounce box frozen black-eyed peas, thawed
2 3/4 cups chicken stock or low-sodium broth
4 thyme sprigs
2 tablespoons finely chopped flat-leaf parsley
Hot sauce, for serving

Directions

1

In a large saucepan, heat the olive oil until shimmering.
2

Add the chicken livers, season with salt and pepper and saute over high heat, turning once, until nearly cooked through, about 4 minutes.
3

Using a slotted spoon, transfer the chicken livers to a plate and let cool slightly.
4

Chop the livers into 1/2-inch pieces.
5

Add the onion and bell pepper to the saucepan and cook over high heat, stirring until softened, about 5 minutes.
6

Add the garlic and cook for 1 minute.
7

Add the rice and stir for 1 minute, until coated.
8

Add the peas, stock, thyme and 1 1/2 teaspoons of salt and bring to a boil.
9

Cover and cook over low heat until the rice is tender and the stock is absorbed, about 18 minutes.
10

Discard the thyme sprigs.
11

Fluff the rice with a fork.
12

Stir in the chicken livers and parsley, cover and let stand for 5 minutes.
13

Transfer the rice to a bowl, fluff with a fork and serve with hot sauce.