Spicy chicken gizzard stew

Name: Spicy chicken gizzard stew
Ingredients: 1 kg chicken gizzards; 1 large onion (200 g); 2 garlic cloves; 3 tablespoons olive oil; 2 teaspoons vegetable paste; 2 tablespoons red pepper paste; 1 teaspoon sweet paprika; 400 g chopped canned tomatoes; 100 ml white wine; 100 ml tomato paste; 750 ml chicken stock; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1/4 teaspoon chili; 4 slices homemade bread

Meat - Spicy chicken gizzard stew by Pompilia A. - Recipia

Spicy chicken gizzard stew simmers covered for about an hour and a half, until the gizzards are very tender and the sauce has thickened slightly. Tomatoes, pepper paste, wine and paprika give the sauce its color; I choose gizzards of a similar size so they soften at about the same time. Prep: 20 minutes. Cooking: 100 minutes. Total time: 120 minutes. Serves: 4. About 400 kcal and 45 g protein per serving.

Ingredients

1 kg chicken gizzards
1 large onion (200 g)
2 garlic cloves
3 tablespoons olive oil
2 teaspoons vegetable paste
2 tablespoons red pepper paste
1 teaspoon sweet paprika
400 g chopped canned tomatoes
100 ml white wine
100 ml tomato paste
750 ml chicken stock
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon chili
4 slices homemade bread

Preparation

1. Pat the gizzards dry with paper towels and cut any very large ones into smaller pieces. 2. Finely chop the onion and garlic. In a saucepan, sauté them in 3 tablespoons of olive oil for 8 minutes, until the onion is translucent. Add the vegetable paste and stir. 3. Put the gizzards in the saucepan and brown them for 2 minutes, stirring. Add the red pepper paste, sweet paprika, chopped tomatoes, white wine and tomato paste. 4. Pour in the chicken stock, then add the salt, pepper and chili. Cover the saucepan and simmer over low heat for 90 minutes, until the gizzards are very tender and the sauce has thickened slightly. 5. Divide the slices of homemade bread among plates and top with the gizzards and plenty of sauce. You can also serve the stew with polenta.

Notes

For an alcohol-free version, I replace the 100 ml of wine with the same amount of chicken stock; homemade bread contains gluten, and polenta is another serving option. I start the stew two hours before the meal, since large gizzards may need a little longer than the stated cooking time. With small gizzards, I check for tenderness toward the end of the 90 minutes; large ones do not all soften at the same rate. If the stock is salty or made from a stock cube, I add a little less salt at first and adjust the seasoning after cooking. In texture, the stew is reminiscent of chicken stew, but the gizzards stay firmer and have a denser bite. I serve it over slices of homemade bread or alongside polenta, which soaks up the sauce. Cooled quickly and kept covered in the fridge, it will keep for up to 3 days. It can be reheated slowly in a saucepan, with a little water if the sauce has thickened in the fridge.