How To Make Chicken Gizzard Stew
This chicken gizzard stew is prepared with tender, but crunchy gizzard, cooked in a spicy sauce with aromatic spices to taste incredible. This stew is excellent served on a bed of white rice, couscous or a side dish with chips.
WHAT ARE CHICKEN GIZZARDS?
Chicken gizzards are the stomach of a chicken. Since birds don’t have teeth, they need a way to grind up food before it enters their digestive tract. This is where the gizzard comes in.Without a gizzard, birds wouldn’t be able to process their food (much like our teeth mash our food before we can digest it).
HOW DOES IT TASTE?
Gizzards have a chewy texture that is best cooked with slow, low heat. They can be used to add flavor to dishes (like gravy) or eaten on their own. Packed with protein and low in fat, they also have a ton of vitamins and minerals. They can be boiled, braised, pickled, slow-cooked, barbecued, fried, and more.
HOW TO PREP GIZZARDS
Before you start cooking with gizzards, give them a good cleaning (you don’t want to accidentally add a little sand or grit to your meal). Prepackaged gizzards found at the supermarket are most likely pre-cleaned for your convenience.
If you are buying fresh gizzards from your local stores or shops, make sure to give them a thorough rinse before cooking.If you do need to clean your gizzards, cut them in half, and rinse both the exterior and interior thoroughly with cool water, making sure to open up the folds.
STORAGE AND REHEATING
Store raw gizzards in the refrigerator in a tightly sealed container until you are ready to cook them. Use the gizzards within two days or freeze them for up to four months.
FREQUENTLY ASKED QUESTIONS
What recipes can you use for chicken gizzards?
Chicken gizzards taste like dark chicken meat, so any recipe that uses this meat can substitute chicken gizzards. Some recipe ideas include tacos, bolognese sauce, or chili.
Are chicken gizzards healthy?
Chicken gizzards are low in fat and cholesterol but also high in protein, making them a relatively healthy food option. Chicken gizzards also contain vitamins and minerals beneficial to a healthy diet.
RECIPE INGREDIENTS
1lb-1.5lb chicken gizzards
4 cloves garlic
1 1/2inch ginger
petite belle pepper(kpakoshito/ green chilli)
1/2 medium onion
1 bay leaf
1 chicken stock cube chopped
1 tablespoon curry powder
Salt as required
1 teaspoon red chilli powder optional for extra heat
3-4 fresh tomatoes
1 tablespoon vegetable oil
1 clove garlic crushed
vegetables; 1 onion, 1 carrot, 2 bell pepper(green and red), green beans cut into desired sizes
DIRECTIONS ON HOW TO MAKE CHICKEN GIZZARD STEW
In a large bowl, clean and wash chicken gizzards. Remove all yellow covering and dirt.
Blend tomatoes, cloves, garlic, ginger, onion and pepper together and add to the cleaned gizzards. Add bay leaf, one tablespoon curry powder, one chicken stock cube, red chilli powder if you want it extra hot and salt to taste. Marinate overnight for great flavour or cook immediately.
Pour the chicken gizzards together with the marinade into a saucepan. On a medium heat, cover and cook. Do not add water as it dilutes the marinate. Only add water when it is dried up and not cooked through.
Pour one tablespoon of oil into another saucepan, add crushed garlic and fry until fragrant. Add the cut onions, carrots, bell pepper and green beans. Add just a pinch of salt and stir.
Cover and steam for about five minutes till tender or as desired. Add the cooked chicken gizzard together with the stock.
Simmer for about three to five minutes. Taste and check salt as needed. Serve with any side of choice.
HERE ARE MORE RECIPES YOU CAN ENJOY TOO
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
1lb-1.5lb chicken gizzards
4 cloves garlic
1 1/2inch ginger
petite belle pepper(kpakoshito/ green chilli)
1/2 medium onion
1 bay leaf
1 chicken stock cube chopped
1 tablespoon curry powder
Salt as required
1 teaspoon red chilli powder optional for extra heat
3-4 fresh tomatoes
1 tablespoon vegetable oil
1 clove garlic crushed
vegetables; 1 onion, 1 carrot, 2 bell pepper
Instructions
- In a large bowl, clean and wash chicken gizzards. Remove all yellow covering and dirt.
- Blend tomatoes, cloves, garlic, ginger, onion and pepper together and add to the cleaned gizzards. Add bay leaf, one tablespoon curry powder, one chicken stock cube, red chilli powder if you want it extra hot and salt to taste. Marinate overnight for great flavour or cook immediately.
- Pour the chicken gizzards together with the marinade into a saucepan. On a medium heat, cover and cook. Do not add water as it dilutes the marinate. Only add water when it is dried up and not cooked through.
- Pour one tablespoon of oil into another saucepan, add crushed garlic and fry until fragrant. Add the cut onions, carrots, bell pepper and green beans. Add just a pinch of salt and stir.
- Cover and steam for about five minutes till tender or as desired. Add the cooked chicken gizzard together with the stock.
- Simmer for about three to five minutes. Taste and check salt as needed. Serve with any side of choice.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @agameals.
Ingredients
1lb-1.5lb chicken gizzards
4 cloves garlic
1 1/2inch ginger
petite belle pepper(kpakoshito/ green chilli)
1/2 medium onion
1 bay leaf
1 chicken stock cube chopped
1 tablespoon curry powder
Salt as required
1 teaspoon red chilli powder optional for extra heat
3-4 fresh tomatoes
1 tablespoon vegetable oil
1 clove garlic crushed
vegetables; 1 onion, 1 carrot, 2 bell pepper
Instructions
- In a large bowl, clean and wash chicken gizzards. Remove all yellow covering and dirt.
- Blend tomatoes, cloves, garlic, ginger, onion and pepper together and add to the cleaned gizzards. Add bay leaf, one tablespoon curry powder, one chicken stock cube, red chilli powder if you want it extra hot and salt to taste. Marinate overnight for great flavour or cook immediately.
- Pour the chicken gizzards together with the marinade into a saucepan. On a medium heat, cover and cook. Do not add water as it dilutes the marinate. Only add water when it is dried up and not cooked through.
- Pour one tablespoon of oil into another saucepan, add crushed garlic and fry until fragrant. Add the cut onions, carrots, bell pepper and green beans. Add just a pinch of salt and stir.
- Cover and steam for about five minutes till tender or as desired. Add the cooked chicken gizzard together with the stock.
- Simmer for about three to five minutes. Taste and check salt as needed. Serve with any side of choice.