Chicken Livers with Bacon, Watercress and Dirty Rice

1. 1

   In a medium saucepan, cover the rice with the water and bring to a boil.

2. 2

   Cover and cook over low heat for 13 minutes.

3. 3

   Remove from the heat and let the rice steam, covered, for 5 minutes.

4. 4

   Lightly fluff the rice and cover.

5. 5

   Meanwhile, in a deep skillet, cook the bacon over moderate heat until crisp; transfer to paper towels.

6. 6

   Pour off all but 2 tablespoons of the fat in the skillet.

7. 7

   Add the onion, celery, thyme and 1/8 teaspoon of the cayenne.

8. 8

   Cover and cook over moderately low heat, stirring, until the onion is softened, 7 minutes.

9. 9

   Add the stock and bring to a simmer over moderately high heat.

10. 10

    Add the rice and bacon and stir well.

11. 11

    Remove from the heat, season with salt and pepper and cover.

12. 12

    In a bowl, combine the flour with 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the remaining cayenne.

13. 13

    In another large skillet, heat 1/4 inch of vegetable oil until shimmering.

14. 14

    Pat the livers dry with paper towels, dredge in the flour mixture and add to the skillet.

15. 15

    Cover with a splatter screen and fry over high heat until browned outside and rosy within, about 1 1/2 minutes per side.

16. 16

    Transfer the livers to a plate and sprinkle lightly with salt.

17. 17

    Transfer the rice mixture to a platter.

18. 18

    In a bowl, toss the watercress with the pickled onions and olive oil.

19. 19

    Season with salt and pepper.

20. 20

    Arrange the watercress and livers over the rice and serve.

* Per serving · 4 servings · Values may vary.