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Dirty Rice

1/3 cup olive oil
2 cups chopped onion
1 cup chopped green pepper
1 or 2 jalapeno peppers, seeded and minced
Kosher salt and black pepper
2 tablespoons minced garlic
1/2 pound boneless, skinless chicken thighs, cut in 2-inch cubes
1 pound bulk sweet Italian sausage
1/4 pound leftover ham, cut in strips or cubes (about 1 cup)
1/4 pound leftover meat of any kind, shredded or diced (about 1 cup)
1/2 pound chicken livers, pureed in a food processor
3 cups chicken broth or stock (to make your own, see page 168)
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 1/2 cups parboiled long-grain rice (preferably Uncle Bens)


Set a Dutch oven on the burner. Pour in the oil and get it nice and hot over medium-high heat. Toss in the onions, green peppers, and jalapenos. Season with salt and pepper. Cook til tinged with brown; then add the garlic and cook 1 minute more. Toss in the cubed chicken and cook, stirring, til the pieces are coated with the veggies. Crumble in the sausage and keep cooking and stirring til it loses its pink color. Toss in the remaining meats and the liver puree. Douse the meats with the broth and add the cayenne, cumin, oregano, and bay leaf. Stir in the rice and bring it all to a boil. Cover and turn the heat down low. Cook for 20 minutes without stirring. Pull the pot off the stove and remove the bay leaf. Now give it a stir and its ready to serve.

Source: www.epicurious.com