Peppered Chicken Gizzard Stew

Peppered Chicken Gizzard Stew

Peppered Chicken Gizzard Stew

April 29, 2018
: 4
: 25 min
: 30 min
: 55 min
: Medium

By:

Ingredients
  • 1 lb Chicken Gizzards
  • 4 Red Bell Peppers
  • 1 Large Red Onion
  • 2-3 Scotch Bonnet/ Fresh Chili Peppers
  • 1 Fresh Tomatoes
  • 3 Cloves of Garlic
  • 2 tbsp of Tomato Paste
  • 3 Seasoning Cubes
  • 1 tsp of Black Pepper
  • 1 tsp of Chili Powder
  • 1 tbsp of Curry Powder
  • 1 tbsp of Dry Thyme
  • A Pinch of Nutmeg (Freshly grated)
  • Kosher Salt
  • 4 tbsp of Vegetable Oil
Directions
  • Step 1 Wash and clean your chicken gizzards. In a small pot, add your gizzards and season with salt, 1 seasoning cube, black pepper and chili powder. Cook on medium heat for 2-4 minutes to let its natural juices extract from the gizzards. Then add enough water to cover the gizzards and cook for 20 mins on medium heat. Sieve and reserve stock.
  • Step 2 In a blender, add your tomatoes,scotch bonnet peppers, red bell peppers, onion (halved) and garlic. Lightly blend your peppers on pulse or crush button. We do not want a smooth texture but a roughly chopped texture.
  • Step 3 In a pot, heat your oil on medium heat. Once it is hot, add your gizzards to the oil and fry until just slightly brown. We just want to extract the flavor of the gizzards into the oil. Remove gizzards and set aside. Slice the other half of your red onion. Using the same oil in the pot, add sliced red onion and cook until soft. Add 2 tbsp of tomato paste stirring occasionally, fry for 4-5 minutes. Add pepper mixture, cover and cook down for 7-9 minutes.
  • Step 4 Add gizzard stock, nutmeg, curry, dry thyme, 2 seasoning cubes and salt. Add salt according to preference. Cook for an additional 8-10 minutes on medium low heat. Taste for seasoning and adjust with salt if needed. Add your gizzards and simmer until oil starts floating on top and stew has reduced.
  • Step 5
  • Step 6 Serve with grilled plantain and salad.

 

 

 


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