GIZZARD PERLOO

Gizzard Perloo image

Provided by Food Network

Time 4h40m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound chicken gizzards
2 cups whole milk
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried parsley
2 teaspoons dried sage
2 teaspoons dried thyme
2 tablespoons olive oil
1/2 cup diced onions
1/4 cup diced bell pepper
1/4 cup diced celery
1 tablespoon minced garlic
2 cups chicken broth
1 cup parboiled rice

Steps:

Put the gizzards in a large bowl with the milk. Cover and refrigerate for at least 4 hours or overnight if possible.
Drain off the milk and rinse the gizzards in cool water, then pat dry. Cut the gizzards into 1-inch pieces, then season them with the salt, pepper, parsley, sage and thyme.
Place a large pot on medium-high heat, add the olive oil and saute the seasoned gizzards until browned all over and starting to shrink, about 5 minutes. Add the onions, peppers, celery and garlic and continue to saute until the onions are translucent, 3 to 5 minutes. Add the chicken broth to the pot and bring to a boil. Add the rice and stir, then cover with a lid and reduce the heat. Cook for 15 minutes or until the rice has absorbed all the liquid. Fluff the cooked rice with a fork before serving.