10 min prep time, 1 hr cooking time, serves 6 people
Today we have chicken gizzards on the menu! Please do not turn your head and make that face. This is a very delicious recipe that takes me straight back to my childhood. Chicken parts were more affordable than other meat products in the market, so my mom would prepare dishes in such a way that parts like chicken gizzards would taste delicious. The extra time boiling before frying makes a huge difference in making the meat tender. We recommend chicken gizzards with with steamed rice, mashed potatoes, or roasted potatoes.
- 2.5 lbs chicken gizzards
- 3 lbs potatoes
- 2 large onions, sliced
- 1/2 cup chicken broth
- 4 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Preheat the oven to 400°F/200°C.
- Place the chicken gizzards, water, and 1/2 teaspoon of salt in a pot. Bring to a boil and cook for 30 minutes. Drain the water from the pot and set it aside for later.
- Meanwhile, peel, wash, and cut the potatoes into small pieces.. Toss the potatoes into a bowl with 2 tbsp of olive oil, 1 tsp of salt, 1 tsp of pepper, garlic powder, and paprika. Mix well.
- Place the potatoes on a baking sheet covered with parchment paper. Slide the baking sheet into the oven and roast the potatoes for 30 minutes, or until they are golden brown and tender.
- In a 12-inch skillet, heat up 2 tbsp of olive oil over medium-high heat. After boiling the chicken gizzards for 30 minutes, add them to the skillet and fry them until they are a light to medium brown color. Add the sliced onions and mix everything together. Cook until the onions have caramelized.
- Pour the chicken broth into the skillet, adding salt and pepper to your taste. Bring the skillet to a rapid simmer. Reduce the heat to low and cover the skillet. Simmer for 10 more minutes.
- Once potatoes are ready, serve the chicken gizzards with the roasted potatoes.