Chicken Gizzard Stew
This hearty, soothing stew is perfect for any day but particularly wintery months. This recipe solves the "what to do with chicken gizzards" dilemma.
- 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
- 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