Giblet Rice

Arroz de miúdos, or Giblet rice, may sound intimidating, but it’s quite simple. Standard supermarkets chickens offer a reasonable starter kit: that translucent packet tucked into the chicken’s cavity. One neck, one gizzard, one heart and liver. Don’t compromise on the rice and settle for Carolina Gold.

Any offal or variety of giblets can be used, depending on what's available.

Olive oil

Giblets from 1 or 2 chickens (neck, hearts, gizzards, and livers), cleaned and trimmed

1 onion, peeled and chopped

3 cloves of garlic, peeled and minced

1/4 chorizo, sliced in 1/2 inch-thick rounds

3 tomatoes, roughly chopped

A small spoonful of paprika

A splash of white wine

3 cups chicken stock, or water

1 cup Carolina Gold rice

1 bay leaf

A handful of parsley, finely sliced

A splash of lemon juice

Sea salt and ground black pepper

In a large pot, heat the olive oil over medium heat. Add the chicken giblets (neck, hearts, gizzards, and livers) and brown them. The livers and hearts cook quicker than gizzards, pull them aside once they’ve colored, after about 2–3 minutes.

Toss in the onion and cook until it softens. Add the garlic and the chorizo rounds and cook briefly until fragrant, about 30 seconds. The chorizo will render their fat and color the oil. Then add the tomatoes and let them break down slightly.

Add the paprika and bay leaf, stirring to coat everything. Pour in the white wine and allow it to reduce, scraping up any bits stuck to the bottom of the pot.

Add the stock and bring it to a gentle boil, add rice. Stir and taste for seasoning, adjust if needed. Lower the heat, cover the pot, and let it simmer for about 10/12 minutes. The rice should absorb the liquid but still be slightly wet.

After the initial minutes add the hearts and liver back in, and let it cook for additional 4/6 minutes. The rice should be tender but still have integrity.

To finish, add a squeeze of lemon juice and scatter the parsley over the top. Taste and adjust the seasoning if needed. Serve and eat while hot.

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