- 1 pound chicken gizzards
- 6 to 8 cups chicken broth
- 1/4 cup olive oil
- 1 onion, chopped
- Salt and freshly ground black pepper
- 2 cloves garlic
- 1 (6-ounce) can tomato paste
- 12 ounces water
- 2 cups long grain rice
- Chunk of Parmesan, for shaving
Simmer chicken broth in separate pot, keeping it hot.
Heat oil (medium heat) in a large saucepan. Add onions. Season with salt and pepper, and saute for 4 minutes. Add garlic and cook 1 more minute. Add gizzards, tomato paste and water. Season again with salt and pepper and simmer for 45 minutes.
Add rice and stir to coat. Add 1 cup of hot chicken broth. When the stock is absorbed into the rice, add 1 more cup (remember to stir the rice constantly during this process). Repeat until all broth is absorbed and the rice is tender. Add more salt and pepper if necessary. Serve with Parmesan
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