Peppered Gizzard – Chicken Gizzard cooked in a spicy and delicious sauce filled with savory and exotic flavors from fresh peppers and herbs.
When it comes to chicken gizzard, some people are skeptical, but once you try it, you will be hooked. It has a crunchy taste which will make you ask for more, and it’s also a perfect side dish, appetizer, and snack.
You may have come across many gizzard recipes, but this is my signature recipe which I added a little twist. I didn’t boil my gizzard and fry the sauce separately, I cooked everything in one pot, which makes clean-up very easy and less stressful.
Why this recipe?
- Chicken gizzard is very affordable and can be found almost everywhere.
- It’s gluten-free and keto friendly.
- It’s rich in niacin, protein, zinc, and Vitamin B.
- Easy and quick to cook. Chicken gizzards don’t take long to cook. I will classify it as soft meat.
- Gizzard: This is the main ingredient, make sure it’s perfectly washed. The plastic-like coating in the gizzard is always removed before being sold in the grocery store. Just make sure you wash again before cooking.
- Red bell peppers: Adds savory and exotic flavor to this dish.
- Habanero peppers: For some heat, feel free to adjust according to how spicy you want it.
- Tomatoes and Onions: This makes the sauce thick and tasty.
- Salt and Seasoning Powder to taste
- White pepper and black pepper for bold flavors.
- Thyme and Basil for deep flavor.
What to serve with Peppered Gizzard.
- Dodo (fried ripe plantains)
- Can also be eaten as it is.
How to preserve
Can be refrigerated for up to 3 days and frozen for up to 1 month. Thaw and reheat in a microwave or on low heat.
- 2 lb Chicken gizzard Washed
- 2-3 Red bell pepper
- 1 medium Onion
- 2-3 Bay Leaves
- 3 Habanero peppers
- 1 tsp Salt
- ½ tsp Blackpepper
- 2 tsp Seasoning Powder bouillon
- 1 tsp Thyme dried
- 2 tbsp Tomato paste
- ½ tbsp Ginger and garlic paste
- Fresh Basil
- Cooking oil
- In a pot, add the cooking oil with the bay leaves, let it heat for about 1 minute till bay leaves becomes fragrant.
- Now add the chicken gizzard, salt and seasoning powder. Stir to combine.
- Cover the pot and let it cook for 10 minutes, the gizzard will emit a lot of water. So do not add water.
- Meanwhile in a food processor, roughly blend the onion, peppers, and fresh basil. Set aside.
- When the water dries off, in the same pot, add oil and fry the gizzard until the edges become brown. Now add the pepper mix, ginger and garlic paste, thyme, and black pepper. Stir till well combined.
- Cover the pot, let some of the water from the pepper mix dry off for about 10 minutes. Taste to adjust any seasonings.
- Serve with a side of choice.