Braised Chicken Giblets with Bell Peppers
Tender chicken gizzards and hearts slow-cooked under pressure, then braised with colorful bell peppers, fresh tomatoes, and a savory soy-kissed sauce. This budget-friendly, crowd-pleasing dish pairs perfectly with steamed white rice.
🛒 Ingredients
10 servings
- 1 kg (2.2 lbs) chicken gizzards
- 500 g (1.1 lbs) chicken hearts
- Juice of 2 lemons
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 chicken bouillon cube
- 1 beef bouillon cube
- 3 tbsp soy sauce
- 2 tomatoes, seeded and diced
- 1 large onion, finely chopped
- 3 tbsp sweet paprika or annatto powder
- 6 tbsp olive oil
- Fresh cilantro, chopped, to taste
- Salt, garlic, and black pepper to taste
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Directions
- 1
Trim the fat from the gizzards and hearts. Rinse thoroughly with boiling water and lemon juice, then drain well.
- 2
In a pressure cooker, heat 3 tbsp olive oil over medium heat. Sauté crushed garlic until golden, add the giblets and brown for 3–4 minutes.
- 3
Add both bouillon cubes and the paprika. Cover the giblets with boiling water, season with salt if needed. Seal the pressure cooker and cook for 25 minutes after full pressure is reached.
- 4
Release the pressure, drain the giblets, and reserve about half a cup of the cooking broth.
- 5
In a large skillet, heat remaining olive oil. Sauté onion and garlic until golden, add diced tomatoes and cook into a thick sauce. Stir in soy sauce.
- 6
Add drained giblets with the reserved broth. Stir in bell peppers, cilantro, and pepper. Simmer over medium heat, stirring occasionally, until the sauce thickens. Serve hot with white rice and salad.
💡 Chef's Tip
For extra tenderness and depth, marinate the giblets in lemon juice, garlic, and pepper for 30 minutes before cooking. Smoked paprika makes a great substitute for annatto powder.
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Same category — Poultry
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