Homemade Braised Chicken Gizzards with Vegetables

Ingredients

• 1 kg Chicken gizzards (Cleaned)
• 1 Onion (Chopped for the sofrito)
• 1 Onion (Thinly sliced; added once the gizzards are cooked)
• 1 cabeza Garlic (Cloves peeled and chopped; estimated amount from one medium head)
• 1 Yellow bell pepper (Chopped)
• 1 Green bell pepper (Chopped)
• 2 Tomatoes (Chopped)
• 1 Carrot (Chopped)
• 1 manojo Fresh parsley (Chopped; added at the end)
• Chives (Added at the end; the publication does not specify an amount)
• 2.5 Dedo de moça chili peppers (Seeded; you may use 2 or 3 chilies)
• Oil or olive oil (For sautéing; amount not specified)
• 1 tbsp Sweet paprika (The publication specifies one tablespoon of paprika)
• 1 tsp Ground coriander seeds
• Salt (To taste)
• Ground black pepper (To taste)
• 2 tbsp Tomato paste (Heaping tablespoons)
• Water (Enough to cover the gizzards)

Steps

1. 1

   Clean the gizzards and prepare all the vegetables. Chop one onion, the garlic, bell peppers, tomatoes, carrot, and seeded chilies. Set aside the second onion, thinly sliced, for the end, and chop the parsley and chives.

2. 2

   Heat a little oil or olive oil in a cast-iron pot or pressure cooker over medium heat. Add the chopped onion and sauté until it begins to soften.

3. 3

   Add the garlic, bell peppers, tomatoes, carrot, and chilies. Cook, stirring occasionally, until the vegetables are soft and fragrant.

4. 4

   Add the sweet paprika, ground coriander seeds, salt, black pepper, and tomato paste. Mix well for approximately 1 minute so the spices blend in and the paste lightly fries.

5. 5

   Add the gizzards and stir to coat them with the sofrito. Pour in enough water to cover them completely.

6. 6

   If using a cast-iron pot, cover and cook over low heat for 1 hour 30 minutes to 2 hours, until the gizzards are very tender. If using a pressure cooker, cook for 45 minutes once it reaches pressure; release the pressure according to your cooker's instructions.

7. 7

   When the gizzards are cooked and tender, add the second thinly sliced onion. Cook over medium-low heat for 5 more minutes so the onion softens and the stew reduces.

8. 8

   Turn off the heat and add the chopped parsley and chives. Taste and adjust the salt and pepper. Serve hot, with the sauce and vegetables surrounding the gizzards.

Notes

The publication describes the vegetables as a purée but does not specify a blending step; therefore, they are cooked until they form a thick, smooth sauce. The recipe specifies adding the sliced onion, parsley, and chives only at the end.

Nutrition per serving

• main course
• homemade food
• stew
• pressure cooker
• slow cooking
• high protein
• gluten-free