Braised Chicken Gizzards with Caramelized Onions
These tender braised chicken gizzards with caramelized onions and a hint of soy sauce are a delicious, budget-friendly dish that's surprisingly easy to make. Pressure-cooked to perfection and finished with golden onions, they work beautifully as a starter or a hearty main course. A true comfort dish loved across many cultures.
🛒 Ingredients
6 servings
- 1 kg (2.2 lbs) chicken gizzards, cleaned
- 2 beef bouillon cubes
- 2 large yellow onions, sliced into rings
- 2 tablespoons soy sauce
- 2 tablespoons margarine or butter
- 2 garlic cloves, minced
- Water, enough to nearly cover
- Salt and black pepper to taste
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Directions
- 1
Thoroughly clean the gizzards by removing any membranes and rinse well under cold water. Pat dry with paper towels.
- 2
Melt the margarine in a pressure cooker over medium heat. Add the minced garlic and sauté for 1–2 minutes until golden and fragrant.
- 3
Add the gizzards and brown them for 3–4 minutes, stirring to color all sides.
- 4
Crumble in the bouillon cubes, add water until the gizzards are nearly covered, seal the lid, and cook under pressure on low heat for 15 minutes.
- 5
Release the pressure, then return the pot to medium heat uncovered. Add the sliced onions and soy sauce, stirring to combine.
- 6
Simmer, stirring occasionally, until most of the liquid has evaporated and the onions are soft and lightly caramelized, about 10–15 minutes.
- 7
Season to taste with salt and pepper. Serve immediately with steamed white rice, crusty bread, or as a party appetizer.
💡 Chef's Tip
If your gizzards are still a bit tough after pressure cooking, add 5 more minutes under pressure. A splash of Worcestershire sauce in step 5 adds a lovely depth of flavor.
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Same category — Poultry
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