A classic recipe from the Deep South of America, this dish gets it's name from the colour given by the meat - a combination of chicken liver and pork mince.
The recipe is adapted from Family Kitchen cookbook by Caroline Bretherton.
Ingredients:
** I used half of the ingredients listed
1 large onion, finely chopped
1/2 celery stick, finely chopped
1 green pepper, finely chopped
250 g minced pork
200 g chicken livers, trimmed and finely chopped
1 green chilli, chopped
2 garlic cloves, crushed
1 tsp smoked paprika
1 tsp coriander seeds
300 g long-grain white rice
750 ml hot chicken stock
1 tbsp thyme
1/2 cup flat-leaf parsley leaves, finely chopped
1 tbsp oregano
salt and pepper to taste
Method:
Heat 3 tbsp oil in a large pan or wok, and add the onion, celery and green pepper.
Cook gently for 5 minutes, until soft. Set aside.
Add 1 more tbsp oil, then the pork and chicken livers.
Increase the heat to high and cook, turning and breaking it into crumbs, until the meat is well browned, about 5 minutes.
Add the chilli, garlic, smoked paprika and coriander seeds, and cook for 2 minutes.
Return the vegetables, then stir in the rice.
Season well and add the hot stock, oregano and thyme.
Bring to the boil, stir, cover and cook for 15-20 minutes (10 min if using parboiled rice) on low heat, stirring once or twice, until the rice is cooked and the stock absorbed.
Remove and rest for 5 minutes. Stir in the chopped parsley, check the seasoning and serve.
Bon Appetit!
