Braised Chicken Gizzards with Potatoes
A hearty and comforting one-pot dish featuring tender chicken gizzards slow-cooked with golden potatoes in a richly spiced broth. Budget-friendly and deeply satisfying, this recipe brings bold flavors to your table with minimal effort.
🛒 Ingredients
4 servings
- 1 kg (2.2 lb) chicken gizzards, cleaned
- 3 medium potatoes, diced
- 1/2 tomato, roughly chopped
- 1/2 onion, finely chopped
- 1/2 green bell pepper, sliced
- 3 garlic cloves, minced
- Fresh parsley, to taste
- Fresh chives, to taste
- Black pepper, to taste
- 1 teaspoon ground cumin
- 1 beef bouillon cube
- 1 teaspoon sweet paprika
- Salt, to taste
- 300 ml (1¼ cups) water
- 2 tablespoons olive oil
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Directions
- 1
Heat the olive oil in a pressure cooker over medium heat. Sauté the chopped onion until softened and lightly golden, then add the minced garlic and cook for another 1–2 minutes.
- 2
Add the chicken gizzards and stir-fry until browned on all sides.
- 3
Pour in 200 ml of water, then add the tomato, bell pepper, black pepper, cumin, parsley, chives, crumbled bouillon cube, paprika, and salt. Stir everything together.
- 4
Lock the pressure cooker lid and cook on medium heat for 20–25 minutes, until the gizzards are tender.
- 5
Open the cooker, add the diced potatoes and remaining water. Simmer uncovered for 5–8 minutes until the potatoes are cooked through.
- 6
Raise the heat slightly to reduce the broth to a thick, coating sauce. Adjust seasoning and serve hot.
💡 Chef's Tip
For extra-tender gizzards, soak them in cold water with a splash of vinegar for 30 minutes before cooking. Swap beef bouillon for chicken stock to get a lighter, more delicate flavor.
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Same category — Poultry
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