Peppered Gizzard

Name: Peppered Gizzard
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1 lb chicken gizzards, trimmed; 1 head yellow onion, chopped; 2 red bell pepper, blended; 2 habanero peppers, blended; 2 garlic cloves, minced; 1 bouillon cube, crushed; 1/4 cup vegetable oil; 1/2 tsp salt

Tender simmered chicken gizzards tossed in a fiery, aromatic pepper sauce with sauteed onions.

60 minMediumServes 4260 cal/serving

West AfricanAppetizerStovetopHigh ProteinLow CarbKetoGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-Free

Ingredients

1 lb chicken gizzards, trimmed
1 head yellow onion, chopped
2 red bell pepper, blended
2 habanero peppers, blended
2 garlic cloves, minced
1 bouillon cube, crushed
1/4 cup vegetable oil
1/2 tsp salt

Instructions

1

Place 1 lb trimmed chicken gizzards, half of the 1 head chopped yellow onion, 2 minced garlic cloves, 1 crushed bouillon cube, and 1/2 tsp salt into a pot with water to cover.
2

Boil gizzards over medium-high heat for 30 minutes until tender and internal temperature reaches 165°F, then drain.
3

Heat 1/4 cup vegetable oil in a skillet over medium heat and stir-fry remaining onion for 3 minutes.
4

Add 2 blended red bell pepper and 2 blended habanero peppers, cook 10 minutes until thick, then toss in gizzards.

Questions

How long does Peppered Gizzard keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Peppered Gizzard?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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