Spicy Braised Chicken Gizzards transform a often-overlooked cut of poultry into a remarkably flavorful and tender delicacy. Gizzards, known for their firm and chewy texture when cooked improperly, become incredibly succulent and melt-in-your-mouth tender through the magic of slow braising. This recipe bathes the cleaned gizzards in a rich, aromatic, and subtly spicy sauce, creating a dish that is both comforting and deeply satisfying. The braising liquid is a symphony of savory notes, typically built upon a base of sautéed aromatics like onions, garlic, and bell peppers, often complemented by robust spices, a hint of tomato, and a flavorful broth. The slow cooking process not only tenderizes the gizzards but also allows them to absorb all the wonderful flavors of the sauce, resulting in a dish that is packed with umami and a delightful kick.
This dish is a fantastic way to explore offal, offering a unique texture and a more pronounced poultry flavor compared to chicken breast or thigh. It’s an economical choice that can be incredibly rewarding. Spicy Braised Chicken Gizzards are incredibly versatile; they can be served as a hearty appetizer, perhaps with toothpicks or crusty bread for dipping into the luscious sauce, or as a main course alongside rice, mashed potatoes, or polenta to soak up every last drop of the rich gravy. The touch of heat from chili flakes or fresh chilies adds an exciting dimension without overpowering the inherent savory taste of the gizzards. This recipe truly showcases how simple ingredients, combined with patience and proper cooking techniques, can elevate humble cuts of meat into truly extraordinary culinary experiences. It’s a testament to the idea that deliciousness doesn’t always have to come from the most expensive ingredients, but from thoughtful preparation and a little bit of time.
Ingredients:
- 2 lbs (approx. 900g) chicken gizzards, cleaned and trimmed
- 2 tablespoons olive oil or vegetable oil
- 1 large yellow onion, chopped
- 1 red bell pepper, diced
- 4-5 cloves garlic, minced
- 1-2 jalapeño peppers (or serrano peppers for more heat), seeded and minced (optional, adjust to spice preference)
- 1 teaspoon grated fresh ginger (optional, for aromatic depth)
- 1 (14.5 ounce / 411g) can diced tomatoes, undrained
- 1 cup (240ml) chicken broth (low sodium recommended)
- ½ cup (120ml) dry red wine (optional, adds richness) or additional chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 bay leaves
- Fresh cilantro or parsley, chopped, for garnish
Equipment:
- Large Dutch oven or heavy-bottomed pot with a lid
- Slotted spoon
- Cutting board and knife
Instruction:
1. Prepare the Gizzards: * The most crucial step for tender gizzards is proper cleaning and trimming. Many pre-packaged gizzards come “cleaned,” but it’s always good to double-check. Look for any yellowish-green tough membrane or silver skin remaining on the gizzards. This needs to be carefully trimmed away with a sharp knife, as it will remain tough even after long cooking. * Rinse the trimmed gizzards under cold water and pat them thoroughly dry with paper towels. You can leave them whole or cut larger gizzards in half for more uniform cooking.
2. Brown the Gizzards: * Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. * Add the cleaned gizzards to the hot oil in a single layer, being careful not to overcrowd the pot. You may need to do this in two batches to ensure proper browning. * Sear the gizzards for 5-7 minutes per side, or until deeply browned on all surfaces. This step adds significant flavor through the Maillard reaction. * Once browned, remove the gizzards from the pot with a slotted spoon and set them aside. Leave any rendered fat and browned bits in the pot.
3. Sauté the Aromatics: * Reduce the heat to medium. Add the chopped yellow onion and diced red bell pepper to the pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. * Add the minced garlic, minced jalapeño (if using), and grated fresh ginger (if using). Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Build the Sauce: * Stir in the tomato paste, smoked paprika, dried oregano, dried thyme, and cayenne pepper (if using). Cook for 2-3 minutes, stirring constantly, to toast the spices and deepen the flavor of the tomato paste. * Pour in the dry red wine (if using) and deglaze the bottom of the pot, scraping up any browned bits with a wooden spoon. Let the wine simmer for 2-3 minutes until it has reduced by about half. If not using wine, skip this step and go directly to the next. * Stir in the canned diced tomatoes (undrained), chicken broth, Worcestershire sauce, salt, and freshly ground black pepper. Add the two bay leaves. * Bring the sauce to a gentle simmer.
5. Braise the Gizzards: * Return the browned gizzards to the pot, ensuring they are mostly submerged in the sauce. If not, add a little more chicken broth or water until they are. * Bring the mixture back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and braise for 2 to 3 hours, or until the gizzards are fork-tender. The cooking time can vary significantly depending on the gizzards; some may take longer than others. Check for tenderness by piercing a gizzard with a fork – it should go in easily. Stir occasionally during the braising process to prevent sticking.
6. Finish and Serve: * Once the gizzards are tender, remove the bay leaves. * Taste the sauce and adjust seasonings as needed. You might want more salt, pepper, or a pinch more heat. * If the sauce is too thin, you can uncover the pot and simmer it for an additional 10-15 minutes to allow it to reduce and thicken slightly. If it’s too thick, add a splash of hot water or chicken broth. * Ladle the Spicy Braised Chicken Gizzards and their rich sauce into bowls. * Garnish generously with fresh chopped cilantro or parsley before serving. * Serve hot with steamed rice, creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.