Description
Makes 6 servings.
Ingredients
- 1 cup uncooked rice
- 2 tablespoons butter or margarine
- 1 pound chicken gizzards, finely ground or chopped
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 tablespoon chopped chives
- 3/4 teaspoon ground black pepper, divided
- 1 1/2 cups chicken broth
- 1 teaspoon paprika
- 1/4 teaspoon rosemary
- 2 tablespoons white wine
- 2 1/2 to 3 pound broiler-fryer chicken, quartered
- 1 teaspoon oregano
- 1 teaspoon prepared horseradish
- 1/4 teaspoon ground black pepper
- 1 pound peeled and deveined shrimp
Directions
- Brown rice in butter in large skillet over medium heat. Add gizzards, onion, celery and chives; cook until gizzards are browned.
- Add 1/2 teaspoon pepper and broth; bring to a boil. Reduce heat, cover and simmer 20 minutes.
- Combine paprika, rosemary, wine and remaining 1/4 teaspoon pepper; brush on both sides of chicken.
- Place chicken skin side up in greased shallow baking dish. Bake, uncovered, at 425 degrees 20 minutes.
- Remove chicken from dish. Spoon dressing into dish; rearrange chicken on top of rice.
- Brush with remaining wine mixture. Reduce heat to 375 degrees; cover and bake 30 minutes or until chicken is tender.