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Chicken Gizzard Stew

Name: Chicken Gizzard Stew
Yield: 4
Ingredients: 2 pounds Clean Chicken Gizzards; 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; 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

4 servings
No reviews

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 Spicy, All-Purpose or Zesty Garlic for this recipe.

Instructions

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

Ingredients

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

WHAT PEOPLE SAY?

Chicken Gizzard Stew

Recipe by Rodrigo Fernandini

Instructions

Step 1

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Step 4

Ingredients

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