A rich and flavourful chicken gizzard stew cooked in a vibrant tomato pepper sauce. This dish is hearty, slightly spicy, and perfect served with rice.
Serves
3 – 4 people
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
- 500 g chicken gizzards
- 1 medium onion, sliced
- 1 green bell pepper, chopped
- 2 fresh tomatoes, chopped
- 3 tbsp tomato paste
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 scotch bonnet
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp chilli flakes (optional)
- 1 chicken stock cube / maggie cube
- 3 tbsp vegetable oil
- 1 cup gizzard stock (from boiling)
- Salt to taste
Method
- Wash the chicken gizzards thoroughly.
- Place them in a pot with salt, half of the onions, ginger, garlic and a little water.
- Boil for 20–25 minutes until tender, then set aside while keeping the stock.
- Heat vegetable oil in a pan over medium heat.
- Add the remaining onions and sauté until fragrant.
- Add remaining garlic and ginger and cook for about 1 minute.
- Add the chopped tomatoes and tomato paste.
- Cook for 5–7 minutes until the sauce thickens.
- Stir in paprika, black pepper, chilli flakes, and the stock cube.
- Add the cooked gizzards and about 1 cup of the gizzard stock.
- Simmer for 10–15 minutes so the gizzards absorb the sauce.
- Add chopped green bell peppers and simmer for another 3–5 minutes.
- Taste and adjust salt if needed.
Tips
- Pre-boil the gizzards: This helps make them tender before adding them to the sauce.
- Don’t overcook the peppers: Add them near the end so they stay slightly crunchy and colourful.
- Let the stew simmer: Slow simmering allows the gizzards to absorb the rich tomato sauce.
