Name: Information
Prep time: 5 min
Cook time: 30 min

If you’ve never tried chicken gizzard stew, you’re in for a flavorful surprise. Gizzards become tender and rich when simmered low and slow, soaking up the savory broth and spice blend. This recipe combines the nutrient-dense benefits of organ meats with the comfort of a rustic vegetable stew—making it perfect for traditional food lovers, ancestral eaters, and anyone who enjoys hearty, affordable meals that are full of flavor.

Prep time

5 min

Cook time

30 min

Servings

Ingredients

2 lb Clean Chicken Gizzards (or 1kg)
150 ml olive oil
1 chopped red onion
5 cloves of garlic
1 bay leaf
2 Italian tomatoes (like Roma)
60 g aji panca paste (can substitute tomato paste)
500 ml chicken broth or water
1 russet potato, peeled and cubed
2 carrots, sliced
120 g green beans
15 g chopped fresh parsley
1 tsp ground cumin
1 tbsp Pluck Spicy Mild
salt and pepper, to taste
fresh oregano for garnish

Directions

Step 1

Season the chicken gizzards with salt, pepper, cumin and Pluck. Sear the gizzards in a pot with high heat in oil until golden brown then remove the reserves from the pan.

Can do this same stew with many different types of meats

Step 2

In the same pot, add chopped onion, garlic, bay leaf and more salt, pepper, Pluck and cumin (to taste). Sweat ingredients low heat for 10-15 min

Step 3

Add aji panca paste (a latin paste that is optional- can substitute with tomato paste) and put the gizzards back into the pot. Add chicken broth (or water) and cook with the lid for 30 minutes.

Step 4

Add all vegetables such as green beans, potatoes, carrots etc. into the pot. Cook for 15 more minutes. Remove bay leaf and enjoy!

Can accompany with white rice

Recipe

Rodrigo Fernandini

Rodrigo was Born and raised in Chiclayo, Peru. Graduated from the culinary school of Le Cordon Bleu in Lima. Over the last decade Rodrigo has trained in top Peruvian and international restaurants including Michelin stars. He has also cooked for NBA players and USA celebrities. Nowadays Rodrigo is the executive chef & founder of Artesano Restaurant in Tribeca, NYC, fine dining Peruvian food, executive chef and founder of Ayllu Restaurant , Saint Petersburg, FL, fine dining Peruvian food. Founder and Director of Sustainable Cocina, a condiment/ sauce company whose products are available in all the USA.

Chicken Gizzard Stew with Vegetables & Spices