Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Servings:4
Author:Alizabeth Anderson
Ingredients
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1 pound chicken (or turkey) gizzards trim any gristle or fat as needed
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1½ tablespoons salt (or to taste, divided)
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1½ teaspoon pepper freshly cracked (or to taste, divided)
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1½ teaspoon oregano dry, ground, plus a pinch for later
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Optional: 1 bay leaf
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2 tablespoons tallow
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2 bell peppers
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1 small red onion cut into slices
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½ teaspoon mashed garlic
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4 plumtomatoes cut into quarters
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¼ cup pitted green olives (optional)
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1 cup tomato sauce
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4 sprigs parsley or cilantro, minced
Instructions
Boiling the gizzards
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Add the gizzards to a large pot and 1 quart [1 liter] of water. Add a tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of oregano, and the bay leaf,
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Boil until the gizzards become very tender, which can be 6090 minutes, add water if it becomes necessary to prevent it from drying out. A pressure cooker or Instant pot speeds up this step to about 20 - 30 minutes.
Drain water
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Separate the gizzards from the water (set both aside). Discard the bay leaf.
Sauté the vegetables.
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In a large skillet or Dutch oven,heat the tallow over medium heat. Add the chicken gizzards and cook and stir until any liquid left has evaporated and there's only meat and oil left in the pan.
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Stir in bell pepper, onion, and garlic. Cook stirring until the onion becomes translucent. Stir in tomatoes, olives, and half a teaspoon of oregano. Add the tomato sauce and a cup of the liquid from boiling the gizzards.
Simmering
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Cover with the lid, and simmer until the liquid has reduced to half (about 7 minutes).
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The vegetables will be tender, and the sauce should be a bit thick.
Serving
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Season with salt and pepper to taste. Add fresh cilantro and remove from the stove. (This would be delicious with black beans and rice, orcaramelized plantains!)
