Chicken Gizzard Spanish Recipe

1. Sauteed Chicken Gizzards

Sauteed Chicken Gizzards recipe

Provided by: Sandra Mihic

Categories: MEAT FISH AND POULTRY

Prep Time

2 mins

Yield

4 servings

Ingredient

6

Ingredients:

 2 tablespoons Oil
 1 pack Gizzards, you may use with hearts or w/o
 1/2 Onion sliced
 2 Garlic cloves sliced or minced
 1/2 teaspoon Bouillon powder
 Salt to taste, a few pinches

Steps:

1. First, wash gizzards really well under cold water, cut them in half, and cut off any green or fatty parts, if any. Boil 1/2 pot of salted water, drop in the water gizzards and let them boil for 20 minutes, keep the lid halfway closed, and be close by because water will start to bubble.
2. Boil on high for the first 5 minutes, then turn down the heat to lower temperature. It doesn't have to be simmer, just to keep boiling.
3. Drop gizzards in a colander and wash under cold water, let them get air dry until ready to use.
4. Slice onion, garlic and set aside. Preheat oil and drop in the carefully chicken gizzard, turn the heat to medium and saute for a few minutes, just when they start to turn brownish, crunchy color, drop in onion and garlic.
5. Season with Bouillon powder (You can use herbs too) or salt to taste; Since gizzards were cooking in salted water, you do not need much, maybe few pinches. Saute until onion and garlic start to get a golden color, and gizzards are brownish.
6. Add polenta to the bowl, then put in gizzards and take a tablespoon of that oil that gizzards sauteed in and drizzle on top.
7. You can also serve them with rice or potatoes. Serve it over POLENTA, RICE OR ON IT'S OWN.

2. [Recipe] Locrio de Molleja de Pollo (Rice and Chicken Gizzards)

Locrio de molleja de pollo (rice and chicken gizzards) is an incredibly flavorful dish, you'll be surprised how much you'll like it.

Provided by: Clara Gonzalez

Categories: Dinner Lunch

Prep Time

2 mins

Yield

4 servings

Ingredient

15

Ingredients:

 1 pound chicken gizzards ([0.9 kg])
 2½ teaspoons salt (divided)
 ¼ teaspoon pepper (freshly-cracked, or ground)
 1 pinch oregano (dry, ground)
 2 tablespoons olive oil
 1 red bell pepper (diced)
 ¼ cup green peas (petit pois, frozen or canned, optional)
 1 teaspoon minced garlic
 5 thyme (optional)
 ¼ cup pitted green olives (seeded)
 ¼ cup chopped celery
 1 cup diced auyama (kabocha squash)
 1 teaspoon finely chopped cilantro
 1 cup tomato sauce
 4 cups rice

Steps:

1. Boiling gizzards: Clean the gizzards of excess fat if you like, and check that there is no sand left in them (there shouldn't be if you buy them from the supermarket).Add the gizzards to a large pot, and boil in ½ gallon [2 lt] of water with a teaspoon of salt, a pinch of pepper and a pinch of oregano until tender, which can be 30 minutes to an hour. A pressure cooker speeds up this step. Remove the gizzards from the water. Place the gizzards on a paper towel to absorb excess water. Reserve the gizzards and the water in which they were boiled.
2. Sautéing: Heat the oil in a 2 gallon [8 liter] capacity heavy-bottomed pot.Add the gizzards and brown the gizzards (beware of oil splatter). for about two minutes, then add bell pepper, peas, garlic, thyme, olives, celery, auyama, and cilantro. Cook over low heat until vegetables are slightly softened. Add the tomato sauce and mix well.Add the water, increase the heat to medium-high, and season with salt to taste.
3. Cooking rice: Once the liquid is boiling, add the rice and stir frequently to prevent sticking.When the liquid has evaporated, cover with an airtight lid and cook over low heat. After 15 minutes, uncover and stir, so that the rice that was on top ends up on the bottom.Cover again and cook for 5 more minutes. Taste the rice, it should be firm, but cooked through. If necessary cover and cook for another 5 minutes.
4. Serving: Once the rice is cooked, remove it from the heat and immediately place it in a serving bowl. Remove the concon, and serve on the side.

Nutritional Information

911 kcal

Calories

156 g

Carbohydrates

36 g

Protein

2 g

Saturated

2109 mg

Sodium

5 g

Fiber

4 g

Sugar

3. How to Cook Chicken Gizzards (Molleja de Pollo Guisada)

Learn how to cook chicken gizzards with this flavorful traditional Molleja de pollo guisada recipe, a flavorful dish that you'll soon love too.

Provided by: Clara Gonzalez

Categories: Dinner Lunch

Prep Time

2 mins

Yield

4 servings

Ingredient

14

Ingredients:

 1 pound chicken gizzards ([0.9 kg])
 1½ tablespoons salt (, or more, to taste, divided)
 ½ teaspoon pepper (freshly-cracked, or ground, or more, to taste, divided)
 1 teaspoon oregano (dry, ground, plus a pinch for later)
 1 bay leaf (optional)
 2 tablespoons vegetable oil
 2 bell peppers (or cubanela (cubanelle) peppers)
 ½ cup chopped celery ((optional))
 1 small red onion (stalks cut into slices)
 ½ teaspoon mashed garlic
 4 plum tomato (cut into quarters)
 ¼ cup pitted green olives ((optional))
 1 cup tomato sauce
 4 sprigs parsley (or cilantro, minced)

Steps:

1. Clean and boil the gizzards
2. Cleaning gizzards
3. Clean the gizzards of excess fat if you like, and check that there is no sand left in them (there shouldn't be if you buy them from the supermarket).
4. Boiling gizzards
5. Add the gizzards to a large pot in ½ gallon [2 liters] of water with a tablespoon of salt, ¼ teaspoon of black pepper, 1 teaspoon of oregano, and the bay leaf, Boil until the gizzards become very tender, which can be 60 90 minutes, add water if it becomes necessary to prevent it from drying out. A pressure cooker or Instant pot speeds up this step to about 20 - 30 minutes.
6. Drain the water (reserve both). Place the gizzards on a paper towel to absorb excess water. Reserve the gizzards and the water in which they were boiled.
7. Stew the gizzards
Sautéing:
8. In a large skillet or dutch oven (caldero), heat the oil over medium heat. Add the chicken gizzards and cook and stir until the meat is heated through.Stir in bell pepper, celery, and onions. Cook stirring until the onion become translucent. Stir in garlic, tomatoes, olives, and a pinch of oregano.
9. Cook vegetables
10. Cover with the lid, and simmer until the vegetables are cooked through (7 - 10 minutes), adding water by the tablespoon and stirring as it becomes necessary to prevent it from scorching.Add the tomato sauce and half a cup of the liquid from boiling the gizzards, and simmer over low heat to produce a light sauce. The vegetables will be very soft, the sauce is a bit thick.
Serving:
11. Add fresh cilantro. Season with salt and pepper to taste and remove from the stove.Serve per suggestions above the recipe.

Nutritional Information

245 kcal

Calories

10 g

Carbohydrates

23 g

Protein

2 g

Saturated

1100 mg

Sodium

4 g

Fiber

7 g

Sugar

4. Green bananas and gizzards | Guineos escabeche con mollejas

Pickled vegetables poured over boiled green bananas and bite sized gizzards.

Provided by: Neyssa

Categories: Appetizer Side Dish

Prep Time

2 mins

Yield

6 servings

Ingredient

17

Ingredients:

 2 lbs gizzards
 8 green bananas
 1/2 white onion
 1/2 red bell pepper
 1/2 green bell pepper
 1/2 yellow bell pepper
 1/2 orange bell pepper
 8-10 green olives
 1/2 cup olive oil
 1/2 cup white vinegar
 1/2 cup water
 black pepper
 salt
 bay leaf
 2 cloves of garlic
 2 teaspoons parsley flakes
 1 onion powder

Steps:

1. Cut the ends of the green bananas and peel it. Cut bananas into one inch chunks.
2. Place bananas into a large pot of water with a pinch of added salt and boil bananas over high heat for 10-12 minutes, or just until fork tender.
3. While the bananas are cooking, cut gizzards into smaller bite sized pieces and boil with water in a different pot for ten minutes.
4. Drain the bananas and put into a large bowl. (Drizzle a little olive oil to keep fresh.)
5. In a separate pot, heat the oil over medium high heat and then add the remaining ingredients and bring to a boil over medium high heat, and then lower to a simmer. Cook until onions and peppers have softened. About 7-10 minutes.
6. Taste for seasonings and adjust to your liking.
7. Once vegetables have softened, pour mixture into the large bowl with bananas, and toss to coat.
8. Fold in gizzards and refrigerate for an hour before serving.

Nutritional Information

495 kcal

Calories

40 g

Carbohydrates

31 g

Protein

4 g

Saturated

311 mg

Sodium

5 g

Fiber

21 g

Sugar

5. Chicken Gizzard Stew

Chicken Gizzard is Served over white rice or mashed potatoes this gizzard chicken recipe is so nutritious and easy to make that consist of rich meaty flavor.

Provided by: Other

Categories: Snack Soup Main Course

Prep Time

2 mins

Yield

0 servings

Ingredient

17

Ingredients:

 1 pound chicken gizzard
 4 slices bacon
 1 quart chicken broth
 2 carrots, peeled and chopped
 1 small onion, minced
 4 stalks celery, minced
 2 teaspoons dried oregano
 1 teaspoon dried thyme
 1 poblano pepper, seeded and minced
 6 cloves garlic, minced
 2 teaspoons crushed red chili pepper
 1-1/2 cups tomatoes, canned or fresh, chopped finely
 1/2 cup red wine
 1/4 cup white vinegar
 4-6 dry bay leaves
 2 teaspoons worcestershire sauce
 parsley sprigs for garnish

Steps:

1. Take a gizzard at a time and chop into 4 pieces. Repeat the same for the rest and set aside.
2. Heat up a large Dutch oven over medium heat and fry the bacon slices until the fat has rendered out. Remove them and set aside.
3. In the bacon fat, saute the onion until it starts to turn golden brown for about 8 minutes. Raise heat to medium high and add carrots, celery, pepper and garlic. Saute for 2 minutes and then add thyme, oregano, and red chili flakes.
4. Stir in tomatoes and let them brown slightly for about a minute, scrape the bottom and let them sit again. Repeat this for 3 to 4 times.
5. Stir in wine, vinegar, chicken broth, Worcestershire sauce, and bay leaves. Add gizzards. Bring it to a boil. Don't hard boil or else your gizzards will toughen up.
6. Reduce heat to low, cover and simmer for 2-1/2-3 hours, stirring occasionally or meat is very tender.
7. Serve the stew over plain white rice, topped with parsley and crumbled bacon.

Nutritional Information

234 kcal

Calories

17 g

Carbohydrates

25 mg

Protein

1 g

Saturated

1229 mg

Sodium

7 g

Sugar

6. How to Cook Chicken Gizzards with Tomato Sauce

This chicken dish is for those who loves to eat chicken gizzards. But to those who are not a fan of chicken gizzards dishes, I think you will love this too.

Provided by: Manny

Categories: Chicken Recipe

Prep Time

2 mins

Yield

4 servings

Ingredient

11

Ingredients:

 1 kilo chicken gizzards (wash and cleaned)
 1 and 1/2 cups 7-Up or Sprite softdrinks
 1/2 cup soy sauce
 1 Tbsp. oyster sauce
 1 tsp. black peppercorns (ground)
 5 cloves garlic (minced)
 1 pc onion (chopped)
 1/2 cup green peas
 1 cup tomato sauce
 1 tsp. Magic sarap (optional)
 1/4 cup cooking oil

Steps:

1. How to Cook Chicken Gizzards with Tomato Sauce
2. Wash and clean chicken gizzards and remove the inner layer if there are any. Rub with salt and rinse in running water. Drain and set aside.
3. Put gizzards in a bowl and pour Sprite or 7-Up soft drinks, soy sauce, oyster sauce and pepper. Marinate for 3 hours in the refrigerator.
4. Heat oil in a pan and saute garlic and onions until fragrant. Add in the gizzards and stir. Saute the gizzards until the liquid has dried up and the oil sizzles.
5. Pour the marinade on the gizzards and bring to a boil. Cover and simmer for 45 minutes or until tender.
6. Pour tomato sauce and add in the green peas. Stir and cook for 5 minutes more. Add in the white onions and simmer for a minute. Adjust seasoning by adding patis if needed. Turn off heat and serve.

Nutritional Information

144 kcal

Calories

7. Escabeche

Chicken gizzards cooked and marinated in a vinaigrette seasoned with onion, bell pepper, garlic and pimento-stuffed olives. Served chilled.

Provided by: Nitzy

Categories: other

Prep Time

2 mins

Yield

4 servings

Ingredient

10

Ingredients:

 2 pounds chicken gizzards
 1 large onion, diced
 1 large green bell pepper, diced
 1 medium head garlic, chopped
 1.5 cups white wine vinegar
 1 cup corn oil
 3 bay leaves
 2 tablespoons black peppercorns
 0.5 cup pimento-stuffed green olives
 salt to taste

Steps:

1. Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
2. While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

Nutritional Information

753 kcal

Calories

12 g

Carbohydrates

41 g

Protein

9 g

Saturated

666 mg

Sodium

3 g

Fiber

3 g

Sugar

8. Guineitos con Mollejas en Escabeche (Marinated Green Bananas with Chicken Gizzards)

Made with green cooking bananas and tender chicken gizzards, this is a traditional Puerto Rican holiday recipe.

Provided by: Marta Rivera

Categories: Appetizer Main Course

Prep Time

2 mins

Yield

8 servings

Ingredient

20

Ingredients:

 1 1/2 pounds (680 grams) chicken gizzards (trimmed (see post), cut into 1/2-inch pieces, and rinsed)
 1 tablespoon (15 grams) kosher salt
 8 cups (2 liters) cold water (for cooking the mollejas)
 6 green cooking bananas (peeled and sliced covered with 2 cups (500 milliliters) of cold water )
 1 cup (250 milliliters) extra virgin olive oil
 1 large (2 cups) red onion (thinly sliced)
 1/2 tablespoon (8 grams) kosher salt (plus more to taste)
 1/3 cup (89 grams) sofrito
 5 cloves (1/4 cup) garlic (thinly sliced)
 1/2 cup (125 milliliters) white wine vinegar
 1/4 cup (63 milliliters) lime juice ((from 2 medium limes))
 1 small (1 cup) red bell pepper (sliced)
 1/4 cup (45 grams) manzanilla olives
 1 tablespoon (8 grams) capers
 2 large bay leaves
 1 teaspoon black peppercorns
 1 teaspoon whole allspice berries
 1 1/2 teaspoons dried oregano leaves
 steamed white rice
 ripe avocado slices

Steps:

1. Simmer the mollejas until tender
2. Add the trimmed chicken gizzards (mollejas) to a 8-quart caldero along with the salt. Pour the cold water over the gizzards. Make sure it's covered at least 4 inches by the water. Bring the water up to a boil over medium-high heat.
3. Once the liquid comes to a boil, decrease the temperature to medium-low.Cover the pot and simmer the gizzards for 45 minutes*.
4. After the gizzards have simmered for 45 minutes, or they're just tender to your preference, pour the bananas into the along with the water they were soaking in.Increase the temperature to medium-high and bring the liquid in the pot up to a boil. Once the water begins to boil, reduce the heat to medium-low and cover the pot. Simmer the bananas for 12-15 minutes, or until the guineos are fork-tender.
5. Pour the guineos con mollejas into a colander and rinse them with cool water. Allow them to drain while you prepare the escabeche sauce.
6. Make the Escabeche Sauce
7. Rinse out the pot you simmering the mollejas and guineos in and return it to the stove. Add the oil to the pot and begin heating it over medium-high heat.
8. Once the oil begins to shimmer in the pot, add the onion. Sprinkle the kosher salt evenly over the onions. Use a wooden spoon to stir the salt and the onions to combine. Sauté the onions for 5 minutes, frequently stirring to keep them from sticking to the bottom of the pot.
9. Next, add the sofrito and garlic to the pot. Sauté these for 1-2 minutes or until the garlic looks glossy, stirring frequently.
10. Add the white wine vinegar and lime juice to the pot, along with the red bell pepper, olives, capers, bay leaves, peppercorns, allspice berries, and oregano to the pot. Stir to combine and bring this up to a rapid simmer.
11. Cover the pot once the liquid comes to a simmer and reduce the temperature to low. Cook the escabeche for 10 minutes stirring once or twice.
12. Return the Guineitos y Mollejas to the pot
13. After 10 minutes, return the guineitos y mollejas to the pot and use a spoon to gently fold them into the escabeche sauce. Cover the pot and turn the stove off. Leave the pot on the stove and allow the guineitos and mollejas to warm through for 5-10 minutes before serving.
14. Serve the guineitos con mollejas en escabeche as a main dish with Steamed White Rice and slices of ripe avocado. You can also serve it on its own as an appetizer.

Nutritional Information

540 kcal

Calories

45 g

Carbohydrates

18 g

Protein

5 g

Saturated

1386 mg

Sodium

4 g

Fiber

20 g

Sugar

9. Gizzard Recipe

This delicious Chicken Gizzard made in a typical Nigerian style, features gizzards, fried and dunked in a spicy and addictive homemade sauce. This Peppered Gizzard is exploding with bold flavors of bell peppers, tomatoes, scotch bonnet and thyme!

Provided by: Jen Sim

Categories: Side Dish

Prep Time

2 mins

Yield

0 servings

Ingredient

12

Ingredients:

 1 kg of gizzards (washed and cleaned)
 1 can of chopped tomatoes
 1 scotch bonnet
 1 1/2 onion (slice 1/2 thinly)
 1 red bell pepper (chopped)
 1 yellow bell pepper (chopped)
 1 green bell pepper (chopped)
 1 chicken stock cube
 Salt to taste
 1-2 tsp of thyme
 Water
 A splash of vegetable oil

Steps:

1. Start off by washing and cleaning gizzards thoroughly. Then, add gizzards to a large pot, pour in water to cover the gizzards, season with 1 chicken stock cube (optional), salt to taste, 1/2 -1 tsp of thyme and stir. Cook for 25-30 minutes or until soft.
2. Add oil to a pan and fry gizzards on each side for 5-7 minutes or until brown and set aside for later.
3. Then, add chopped tomatoes, scotch bonnet and onions to a blender and blend until smooth. Set aside.
4. Add a splash of vegetable oil to cover the base of a pan. Pour in the tomato sauce and season it with salt to taste, 1 cube of chicken seasoning, a pinch of thyme, stir and bring to a boil. Then leave the cook on a low/medium heat for 10-15 minutes.
5. Finally, add the fried gizzards to the sauce. Then, add fresh onions, bell peppers and stir. Leave to cook for a on low heat for 3-5 minutes.

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Author


Ricky Miller

Right out of the culinary college and venturing through the flavor town. He always had an appetite for incorporating different traditional recipes of one continent with another. Hence you will find a lot of unusual twists and mixed matches. Rookie with a bold sense of taste.

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