Active Time
20 MIN
Total Time
40 MIN
Yield
Serves : 6

Hoppin' John, a black-eyed pea dish said to have been invented by slaves, appears on holiday tables throughout the South. In his version, Bobby Flay combines black-eyed peas with another Southern staple, dirty rice (white rice with chicken livers). This dish is particularly tasty when doused in a vinegary hot sauce.    More Recipes From Bobby Flay  

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

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