Chicken gizzards with sauce

Name: Chicken gizzards with sauce - Anisoara M.
Ingredients: 500 g chicken gizzards; 3 medium onions; 1 red bell pepper; 1 yellow bell pepper; 100 ml tomato juice; 1 tablespoon of oil; 1 tablespoon of sweet/spicy pepper paste (or sweet/spicy paprika); water; salt; pepper; 1 bay leaf; herbs to taste such as parsley; dill; basil; or just bay leaf; etc. (I used parsley)

Meat - Chicken gizzards with sauce by Anisoara M. - Recipia

Chicken gizzards in sauce are cooked slowly until they become tender and absorb the flavors of the onion, bell pepper, and tomatoes. I soak the gizzards in cold water in the fridge for about 30 minutes before boiling them. This step is not mandatory, but it helps clean them before cooking. The recipe is not complicated, but the gizzards need time to soften properly. The sauce is prepared separately and then combined with the boiled gizzards for a few minutes. Quick Info Total time: approximately 1 hour and 30 minutes to 1 hour and 50 minutes, depending on the boiling time of the gizzards Preparation time: about 30 minutes for cleaning and preparing the vegetables Cooking time: approximately 1 hour to 1 hour and 30 minutes for the gizzards, plus 15 to 17 minutes for the sauce and final boiling Servings: about 2 to 3 servings Difficulty: easy Recipe type: cooked dish with sauce, suitable for lunch or dinner Ingredients 500 g chicken gizzards, fresh or thawed 3 medium onions 1 red bell pepper 1 yellow bell pepper 100 ml tomato juice 1 tablespoon oil 1 tablespoon sweet or hot pepper paste, to taste Sweet or hot paprika can be used instead of the pepper paste. Water, as needed Salt, to taste Pepper, to taste 1 bay leaf Herbs, to taste: parsley, dill, or basil Preparation method 1. Prepare the gizzards Clean the gizzards of any membranes or impurities and wash them thoroughly. If you have time, soak them in cold water in the fridge for about 30 minutes, then rinse them again and drain. Place the gizzards in a pressure cooker. Once boiling starts, they need about 1 hour to 1 hour and 30 minutes, depending on how tender they are and the appliance used. It's important that they are well cooked before adding them to the sauce. 2. Chop the vegetables Peel the onions and chop them not too finely. Wash the bell peppers, remove the stems and seeds, then cut them into suitable pieces. The vegetables do not need to be finely chopped. They will cook long enough in the sauce, and slightly larger pieces remain pleasant in the final dish. 3. Sauté the onions and bell peppers Put the oil in a pot, add the onions and bell peppers, then pour in 5 tablespoons of water. Cover the pot and let the vegetables cook over very low heat. Cook them slowly, covered, until they soften. Stir occasionally and check that the liquid does not completely evaporate. Since the gizzards boil for quite a while, the sauce can be prepared at the same time without rushing. 4. Prepare the tomato sauce When the onions and bell peppers have softened, add the tomato juice, the sweet or hot pepper paste, or paprika of your choice, and the bay leaf. If the sauce is too thick, add a little water. There should be enough liquid left for the stage when you add the gizzards. Cover the pot again and let the sauce simmer for about 10 minutes over low heat. 5. Combine the gizzards with the sauce After the gizzards are cooked, remove them and add them to the pot with the sauce. Gently stir so that they are well coated with the vegetables and liquid. Let everything simmer for another 5 to 7 minutes, covered. During this time, the gizzards will absorb the flavor of the sauce, and the ingredients will blend together. 6. Adjust the seasoning Finally, add salt and pepper to taste. Turn off the heat and sprinkle with the chosen herbs. I usually use parsley, but dill or a bit of basil works well too. Let the dish sit for a few minutes before serving to allow the sauce to settle. Why I make this recipe often I love this recipe because it uses simple ingredients and doesn’t require much preparation. The part that takes time is boiling the gizzards, but the sauce is made in parallel, and the other steps are very straightforward. It’s also an easy dish to adapt based on what you have on hand. You can use sweet or hot bell peppers, change the herbs, and adjust the sauce's consistency with a little water. Plus, the flavor improves after the dish sits for a bit, allowing the sauce to cling to the gizzards. Tips and variations Tips Thoroughly clean the gizzards before boiling. If they are thawed, let them completely defrost and wash them before placing them in the pot. Boiling time may vary. Check the gizzards before mixing them with the sauce; if they are still tough, they need more cooking. Keep the heat low when sautéing the onions and bell peppers. The 5 tablespoons of water help the vegetables cook under the lid without needing much oil. Do not let the sauce reduce completely before adding the gizzards. Liquid is needed for the final 5 to 7 minutes of boiling. Salt can be added at the end, after combining the gizzards with the sauce. This way, you can better adjust the flavor of the entire dish. Substitutions Sweet or hot pepper paste can be replaced with sweet or hot paprika. Choose the amount based on how intense you want the flavor and how spicy the paprika is. Instead of tomato juice, it’s not advisable to use an invented amount of another ingredient, but a similar-textured and flavored tomato juice can be used if that’s what you have on hand. Parsley can be replaced with dill or basil. The herbs are added after turning off the heat to keep the flavor fresher. Variations For a spicier sauce, use hot pepper paste or hot paprika. If you prefer a milder flavor, choose the sweet version. You can keep the pieces of onion and bell pepper larger, as cut in the basic recipe, or chop them a bit finer if you want a more uniform sauce. If you prefer a thinner sauce, add a little water before the final boiling. If you want it thicker, leave the pot uncovered in the last minutes, but watch that it doesn’t stick. Serving ideas Gizzards in sauce can be served as a main dish, with bread for the sauce or alongside a simple side dish. The recipe does not include a specific side, so it can be adapted to your preference. They are suitable for lunch or dinner and can be served immediately after adding the herbs. Frequently asked questions How long should chicken gizzards boil? In this recipe, the gizzards boil for about 1 hour to 1 hour and 30 minutes in the pressure cooker. The exact time may vary, so check the texture before combining them with the sauce. Is it mandatory to soak the gizzards in cold water before boiling? It’s not mandatory, but it’s a useful step for cleaning. You can soak them for about 30 minutes in cold water in the fridge, then wash and boil them. When is the pepper paste or paprika added? It is added to the sauce along with the tomato juice and bay leaf after the onions and bell peppers have softened. This way, it simmers together with the vegetables during the 10 minutes of sauce preparation. What should I do if the sauce is too thick? Add a little water and stir. It’s good for the sauce to have enough liquid for the final 5 to 7 minutes of boiling with the gizzards. What herbs go well with gizzards in sauce? Parsley is a simple and suitable choice. Dill or basil can also be used, depending on your taste. The herbs are added after the heat is turned off. Nutritional values The values below are estimates and can vary depending on the amount of oil, the type of tomato juice, and the division of servings. For one serving, if the recipe is divided into 3 servings: Calories: approximately 260 to 320 kcal Protein: approximately 28 to 32 g Fat: approximately 9 to 13 g Carbohydrates: approximately 12 to 17 g Fiber: approximately 3 to 4 g The gizzards are the main source of protein in the dish. The onions, bell peppers, and tomato juice contribute to the carbohydrate and fiber content, while the oil provides most of the added fat. These are indicative values, not an exact nutritional calculation. Storage and reheating After cooling, store the gizzards in sauce in a sealed container in the fridge. It’s best to consume them within a few days. When reheating, place the dish in a pot and heat it over low heat. If the sauce has thickened too much, add a little water and stir gently. The gizzards can be reheated together with the sauce without needing to separate them.

Chicken gizzards with sauce

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