Dirty Hoppin' John

• 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

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

extravirgin olive oil, chicken livers, kosher salt, red onion, red bell pepper, garlic, longgrain white rice, blackeyed peas, chicken stock, thyme, flatleaf parsley, sauce

Taken from www.foodandwine.com/recipes/dirty-hoppin-john (may not work)