Moela: Portuguese Chicken Gizzard Stew

Do you want to cook something different over the weekend? HOW ABOUT Chicken Gizzards? hahaha YIKES. The beauty about gizzards is that when you cook them overtime the texture gets tender and tender just like how you do a beef stew. It gets soft and just simply melts in your mouth, with the right recipe of course.

Gizzards are often unloved by most people since it's part of the innards. Basically in a chicken you have the liver, gizzard, lungs and heart. With liver you can use it as a stuffing and oftentimes the others are just being discarded.

So here's a healthy GIZZARD STEW i stumbled upon online. And it's supposed to be Portuguese. So here's what you need.

1 pound chicken gizzard

4 slices bacon

1 small onion, minced

4 stalks celery, minced

2 carrots, peeled and chopped

1 large red bell pepper

6 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

2 teaspoons crushed red chili pepper (preferably piri-piri)

1-1/2 cup tomatoes, canned or fresh, chopped finely

1 quart chicken broth

12 ounces beer (nothing too dark)

1/2 cup red wine

1/4 cup white vinegar

2 teaspoons Worcestershire sauce

4-6 dry bay leaves

Step 1, sweat your vegetables in a large dutch oven with a tablespoon of olive oil or BACON FAT, until all of your veggies have softened.

step 2, add the rest of your dry ingredients your herbs, oregano and thyme and chili pepper

step 3 add your canned tomatoes together with its juice and let it simmer for 5 minutes

after that, add your 6 bay leaves. and mix it all together

then right after, add your beer, Worcestershire, white vinegar, red wine, chicken broth,   and let your mixture simmer

then add your gizzards

let it simmer for an hour, covered. Check your gizzards, they should be soft after an hour.

to thicken your stew, you can add 2 cups of bread crumbs. Or stale whole wheat bread.

 
SERVE HOT preferably with Turmeric Rice or Basmati

XOXO

Babinella