This is a real New Orleans favorite, it is the great flavor and color of the cooked chicken giblets that makes this dish delicious.

1.Put the chicken gizzards, chicken livers, onions, green pepper and celery through the food processor, and coarsely chop.

2.In a heavy 4 to 5 quart pot, heat the olive oil over moderate heat. Add the ground chicken mixture, stir in the salt and black pepper, and reduce the heat to low. Stir occasionally, cook uncovered for about 1 hour, or until the bits of meat are browned.

3.Place the rice in a heavy 1 quart pot, add water and bring to a boil over high heat. Reduce the heat to low, cover tightly and simmer for 20 to 25 minutes, or until the rice has absorbed all the liquid in the pan and the grains are tender. Remove the pan from the heat and let rest for 10 minutes.

4.Add rice to the cooked chicken giblet mixture. Make sure to toss the rice and the chicken mixture together thoroughly.

Adjust the seasonings and add the parsley. To serve, arrange dirty rice on a heated platter or bowl and serve at once.