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  • Chicken Gizzard (Moela)

Chicken Gizzard (Moela)

Posted on Apr 14th, 2014
by Andre
Categories:
  • Other
  • Poultry dishes

 

This recipe is one that I grew up eating. And my mums one was the best, hence I’ve used her recipe.

Chicken Gizzard (Moela)
2015-01-22 11:18:28
Serves 4
Chicken gizzard for the ones of you that don't know what it is. Chicken gizzards are part of the digestive system of the chickens, sort of like a stomach, used to grind food. It is very nutritious. I describe them as "little meaty nuggets of joy" and if that does not entice you, I don't know what will.
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Prep Time
25 min
Cook Time
2 hr
Total Time
2 hr 25 min
Prep Time
25 min
Cook Time
2 hr
Total Time
2 hr 25 min
Ingredients
  1. 1 kg of chicken gizzard
  2. 1 x large onion
  3. 2 x large garlic
  4. Spring onions
  5. Salt and black pepper to taste
  6. dried flaked chillies (optional)
  7. olive oil
  8. Tomato pure
Instructions
  1. Firstly, the chicken gizzards need to be cleaned, under a running tap, scrape any fatty bits, with your fingers rub them to remove any grit, place it in a bawl, (optional 1 tablespoon of vinegar in a litre of water and soak them for 20 min).
  2. Once clean, cut them into small bite sized chunks. I like mine smaller as it speeds up the cooking process. Cut any yellow colour leathery bits.
  3. I'm following the traditional way to cook them, check tips at the end of the recipe for alternative quicker way.
  4. Get a lager pan, add some olive oil, heat it up.
  5. Add the chicken gizzards, just get a bit of colour onto them.
  6. Add the chopped onions and crushed garlic, salt and pepper to taste, mix it well, cook for a further 2 minutes.
  7. From now on, all you have to do is to add water (not too much, just a bit) put the lid on, wait for the water to evaporate (you will hear it) and repeat the process. Add a bit more water put the lid on and wait it to evaporate.
  8. For 1 KG of chicken gizzard, it took me 1.5 hours of cooking, but in the end they were really soft and melting in your mouth.
  9. Once the gizzards have softened. make a little well at the middle of the pan, add 2 Tablespoons of tomato pure, fry it for 1 to 2 minutes.
  10. Add a bit more water, I like my sauce a bit dry, other people like it swimming in sauce, so the choice is yours.
  11. Taste for seasoning, add more salt and pepper if needed, add your chillies if you want.
  12. Enjoy it.
Tips
  1. If you want to reduce the cooking time, use a pressure cooker.
  2. Add some of the onions, garlic, salt and pepper, cook for 30 minutes, taste it to see if it soft.
  3. Them drain it, save the cooking liquid.
  4. On a separate pan, add the oil, some more garlic and onions cook for 2 minutes.
  5. Add the chicken gizzards, season it.
  6. Add the tomato pure and some of the cooking liquid.
  7. Enjoy it.
By Andre Queiroz
Brazilian Chef https://www.brazilianchef.co.uk/

Serving options:

  1. Serve it with white rice and a salad.
  2. Serve it with bread as a tapas.
  3. very cold beer or red wine.

 

Ingredients
Ingredients
Cleaning process
Cleaning process
Cut the bits off
Cut the bits off
Cleaned gizzard
Cleaned gizzard
Cooking process
Cooking process
Enjoy a delicious delicacy
Enjoy a delicious delicacy
(Visited 1,218 times, 2 visits today)
  • BBQ
  • Chicken
  • side dish
  • tapas

Andre

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Our passion for Brazilian cuisine comes from growing up around people that could cook, and cook well. We praise our parents and grandparents culinary skills. We Brazilians love food and especially the social side of it, getting together with friends and family, having a few beers and eating great food.

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