- 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
In a large saucepan, heat the olive oil until shimmering. Add the chicken livers, season with salt and pepper and sauté over high heat, turning once, until nearly cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken livers to a plate and let cool slightly. Chop the livers into 1/2-inch pieces.
Add the onion and bell pepper to the saucepan and cook over high heat, stirring until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and stir for 1 minute, until coated. Add the peas, stock, thyme and 1 1/2 teaspoons of salt and bring to a boil. Cover and cook over low heat until the rice is tender and the stock is absorbed, about 18 minutes.
Discard the thyme sprigs. Fluff the rice with a fork. Stir in the chicken livers and parsley, cover and let stand for 5 minutes. Transfer the rice to a bowl, fluff with a fork and serve with hot sauce.