Tyson® Creole Cornish Hens with Rice Dressing

• Meat

  • 1 small pack Chicken gizzards
  • 1 lb Ground chicken
  • 4 Tyson cornish hens

• Produce

  • 1 Bell pepper
  • 4 stalks Celery
  • 4 cloves Garlic
  • 1 bunch Green onions
  • 1 1/2 tbsp Onion powder
  • 1 bunch Parsley
  • 1 1/2 tbsp Powdered garlic
  • 1/2 Red onion
  • 1/2 White onion

• Canned Goods

  • 4 1/2 cup Chicken broth, low-sodium

• Pasta & Grains

  • 3 cups Rice, long grain dried

• Baking & Spices

  • 1 tbsp Black pepper
  • 1 tsp Cayenne pepper
  • 1/2 tbsp Chili powder
  • 1 1/2 tbsp Creole seasoning
  • 1 1/4 tbsp Paprika

• Oils & Vinegars

  • 5/8 cup Olive oil, Extra Virgin

• Dairy

  • 1 stick Butter, unsalted

• Other

  • 1 cup Gizzard juice

Found on creolecontessa.com

Description

Ingredients

• 4 Tyson® Cornish Hens
• 1 stick butter, room temperature, unsalted
• 1/2 cup extra virgin olive oil
• 1/2 tablespoon creole seasoning
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon black pepper
• 1/2 tablespoon paprika
• 1 lb ground chicken
• 1 small pack of chicken gizzards
• 1 cup gizzard juice
• 1 bell pepper, diced
• 1/2 white onion, diced
• 1/2 red onion, diced
• 4 stalks celery, chopped
• 4 cloves garlic, chopped
• 1 bunch parsley, chopped
• 1 bunch of green onions
• 2 tablespoons extra virgin olive oil
• 1 tablespoon creole seasoning
• 1/2 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoon paprika
• 1 teaspoon cayenne pepper
• 3 cups long grain rice, dried
• 4 1/2 cup chicken broth, low sodium
• 1/2 tablespoon chili powder

Directions

• Preheat oven to 425 degrees.
• Remove Cornish Hens from package, rinse well, pat dry.
• Coat with butter, olive oil, and spice blend.
• Coat well and bake at 425 degrees for 50 minutes-1 hour, basting with pan juices every 20 minutes.
• Remove from oven an allow to rest.
• Rinse chicken gizzards and add to a stock pot, cover with water, cook over medium heat for about 1 1/2 hours, adding more water if needed.
• You will need to reserve 1 cup of gizzard cooking liquid..
• While gizzards cook, in a medium pan, add olive oil and heat over medium-high heat, add bell peppers, onions, and celery. Saute for about 5 minutes then add garlic and cook 1 minute more.
• Add ground chicken, break up, add seasonings and saute until browned and cooked through. Turn chicken-vegetable mixture off the heat and set aside.
• When gizzards are fork tender, remove from heat, drain, reserving gizzard liquid.
• Add gizzards to a food processor and chop lightly.
• Add chopped gizzards to chicken-vegetable mixture and heat over medium heat, mix well. Add gizzard cooking liquid.
• To Prepare Rice:
• Add chicken broth to a large rice pan, bring to boil.
• Stir in rice, cover, reduce heat to low and cook 15 minutes, remove from heat, allow rice to steam 10 minutes more.
• Transfer mixture to a large bowl, add rice a little at a time until enough rice has been added and mixture remains moist. You may not need all the rice.
• Add chopped parsley and mix well.
• Check seasonings.
• Place rice dressing onto a platter and top with Cornish Hens.
• You can slice Cornish Hens in half prior to serving.

Nutrition