Chicken Gizzard Stew

Rodrigo Fernandini

Recipe by Rodrigo Fernandini

I was Born and raised in Chiclayo, Peru. Graduated from the culinary school of Le Cordon Bleu in Lima. Over the last decade I have trained in top peruvian and international restaurants including Michelin stars. I have also cooked for NBA players and USA celebrities. Nowadays I am 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.

We recommend using Pluck SpicyAll-Purpose or Zesty Garlic for this recipe.


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


2 pounds Clean Chicken Gizzards (or 1kg)

150 milliliters olive oil

1 chopped red onion

5 cloves of garlic

1 bay leaf

2 Italian tomatoes (like Roma)

60 grams aji panca paste (can substitute tomato paste)

500 milliliters chicken broth or water

1 russet potato, peeled and cubed

2 carrots, sliced

120 grams green beans

15 grams chopped fresh parsley

1 teaspoon ground cumin

1 tablespoon Pluck Spicy

salt and pepper, to taste

fresh oregano for garnish


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