Chicken gizzards, probably surprisingly for some, are very popular food around the world. They are super tasty when prepared with rice and vegetables. You can find this delicacy prepared in many different ways. For example, grilled chicken gizzards are preferred food in countries like Haiti, Indonesia and Asia. My favorite are: chicken gizzard soup and fried gizzards with onion and mushrooms. Another favorite recipe that always picks the applause at the end of the evening is chicken gizzards with rice and vegetables.
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|Chicken Gizzards||2 lbs.|
|Medium Size Onion||1.|
|Medium Size Carrot||1.|
|Black Pepper||To Taste.|
|Bay Leaf||2 Leaves|
|Vegetable Seasoning||1 tsp.|
|Vegetable oil||3 tbsp.|
|White Wine||1/2 a Glass.|
1. Preparing the gizzards:
Wash and cut in half. Put water to boil and add a few pinches of salt and black pepper. Add the gizzards. Cook for about 45-60 min until soft and tender. To cut the cooking process in half cook the gizzards in pressure cooker. I use and love my Presto 23-Quart Pressure Canner and Cooker. I bought mine from Amazon – Presto 23-Quart Pressure Canner and Cooker. While waiting you can cut the vegetables into small pieces. Once you have cooked the gizzards, remove them from the broth. Keep the broth for later.
In deep, non stick frying pan put 2-3 tablespoons of vegetable oil. Wait for the oil to get hot and add the finely chopped vegetables. Cook over medium heat for about 3-4 min. Add the gizzards and leave them to sweat for about 5 minutes. Add half a cup of white wine and half a pound of rice. Give it 2-3 min. until the rice becomes translucent glass color. At this stage add some of the broth from the cooked gizzards enough to cover all the ingredients. Put all the spices (parsley, black pepper, salt, savory, 1-2 bay leaves, vegetable seasoning) and simmer for another 5-6 minutes.
Note: To season this dish just right:
- add a small amount of each spice.
- Taste. If needed add more until you like the flavors.
Put everything inside baking pan. Sprinkle some finely chopped parsley, cover with foil and bake for 10-15 min. until the rice is soft and the liquid has reduced.