I have to admit, chicken livers and giblets are not at the top of my list of favorite ingredients.
Every now and then, I'll roast the livers and giblets along with a whole chicken, but more often than not, I pass on them.
I remembered today that my grandmother used to use the chicken livers and giblets in her rice pilaf all the time. She never called it "dirty rice" but it was essentially the same idea as the Cajun-style favorite.
This recipe for Chicken with Dirty Rice Stuffing is basically Yiayia's tasty rice pilaf with a few additions of my own and I have to say, it turned out quite nicely. Hope you decide to give it a try.
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Comments
Oooh! Chicken Pilaf! Mama used to make it using liver, gizzard (she was Southern, daddy was the Greek), heart, neck, last section of the wing, the stripped out back. I helped pull off the meat from the bones, and my reward was the bones. I would not eat a gizzard fried up Southern style, but chopped in rice pilaf-yes!