Peppered gizzard is a lip-smacking, mouthwatering delicacy that makes an excellent snack. If you have never tried it before, this will make a believer out of you!
You may balk at the thought of eating gizzard if you haven’t tasted it before. But don’t give up on it till you try it at least once.
What is Chicken Gizzard?
The gizzard is an organ found in the digestive tract of a chicken that helps it digest food. It is a tough muscle that grinds up the hard grains the chicken eats.
This part of the chicken is usually consumed as a snack, appetizer, street food, or party food, in many parts of the world. In Nigeria, they are a popular food and a family favorite.
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Gizzards can be boiled, fried, grilled, stewed, or skewered. They naturally have a tough texture but become quite tender when cooked.
When it comes to gizzards, it’s all about the seasoning. I eat it boiled sometimes, especially when I’m impatient and can’t wait to finish preparing the rest of the dish. But when fried or grilled and well-seasoned, this becomes one very tasty dish!
This recipe is made with bell peppers and habanero peppers and is quite hot, so spicy food lovers will really enjoy this! If you can’t handle a lot of heat but still want to enjoy this recipe, I also have some modifications for you.
Another major plus for gizzards is that they are relatively inexpensive. You could buy a pound of gizzards for a little more than a dollar, depending on where you live.
Are gizzards healthy?
Gizzards are one of the most nutritious parts of the chicken. Just like other organ meats, such as chicken livers, chicken hearts, kidneys, or intestines, gizzards are a very good source of selenium, B12, zinc, and iron, among other vitamins and minerals. They also help curb hunger due to their high protein content.
Ingredients used
This peppered gizzard recipe is made with just a few ingredients.
- Gizzards: I use chicken gizzards for this recipe but you can also use turkey gizzards. Gizzards are sold in some grocery stores and are usually found in the raw/fresh meat section. You can also get it from a butcher but then you’ll have to clean it yourself, which does require some skill and know-how to do it properly.
- Vegetables: Red bell pepper, habanero pepper, and onions. I also use scallions to garnish, but this is optional.
- Olive oil: To fry the gizzard and make the sauce.
- Spices: Bouillon powder, black pepper, thyme, cayenne pepper, and salt.
How to make peppered gizzard
Wash gizzards under running water and then place them in a pot. You don’t need a lot of water to boil it, just make sure the water covers the gizzard. Add some salt and black pepper, cover the pot and bring to a rolling boil.
I boil it for only 15 minutes because I still don’t mind it being slightly tough and chewy. If you want it more tender, add some extra time till it reaches your desired doneness.
While the gizzard boils, blend the habanero pepper and red bell pepper. Since it’s such a small quantity to blend, I use a small personal blender for it.
Also, you want a coarse blend so don’t add any water. A few pulses from the blender should be enough to achieve the desired coarseness. You can also use a mortar and pestle set or just chop it up with a knife for more control.
When the gizzards are ready, pour them into a colander and let them drain a bit. We’re going to be frying it next, so you want it to be somewhat dry to prevent crazy splatters from the oil.
In a large frying pan, pour in an ample amount of olive oil for frying. You can also use a deep fryer if you have one.
Let the gizzards fry on high heat till it is crispy and turns golden brown, then use a large slotted spoon to take it out and place it on a paper towel to absorb the excess oil.
We need to make the sauce but we need less oil than we currently have. In a large saucepan, add half a cup of the same oil just used, and add the chopped onions. After about 2 minutes, add in the blended peppers and spices and fry for about 5 minutes. Add some salt if needed. It should be on low heat so it does not start to burn.
Add in your gizzard and stir till it is well mixed. Turn down the heat to medium-low and let simmer for 5-10 minutes. When ready, garnish with scallions or your choice of herbs or vegetables.
Your peppered gizzard is ready!
This recipe serves 8 (about 3oz each) and contains 1 net carb per serving. It’s not uncommon though to eat up to 2 servings at a time. It's really hard to stop eating when you start!
What to eat fried chicken gizzards with
Peppered Gizzards are an excellent side dish or party food, and it’s best served with a toothpick through it, so you don’t have to get your hands dirty.
The leftover sauce from frying makes a delicious dipping or rubbing sauce and you can always prepare a bit more so you have even more leftovers.
You can also eat this chicken gizzard with sauce with some white rice but on a low carb diet, I eat it with some keto rice or cauliflower rice.
Tips and Variations
- This recipe is quite spicy but you can cut down on the heat. Instead of one whole habanero pepper, you can use half of it or omit it entirely. Cayenne pepper is already included and this gives a little spicy kick.
- If you want even more spicy, add more cayenne pepper. That will knock your socks off!
- Use a splatter screen when frying the gizzard to reduce burns.
- If you want to freeze this, you can freeze it after making it. Or better still, boil and fry a huge batch and freeze it in portions. When you are ready to make it, all you have to do is prepare and mix it with the sauce.
Enjoy these other delicious low carb dishes!
Peppered Gizzard
Ingredients
- 1.5 lbs gizzard
- ½ cup olive oil
- 1 red bell pepper
- 1 habanero pepper or use ½
- 1 cup onions chopped
- 1 tsp bouillon powder
- ½ tsp thyme
- ½ tsp black pepper
- 1//4 tsp cayenne pepper omit to reduce the heat
- ½ tsp salt or to taste
- scallions optional garnish
- more olive oil for frying the gizzard
Instructions
- Wash gizzards and boil for 15 minutes with some salt and black pepper.
- Coarsely blend the red bell pepper and habanero pepper.
- Chop the onions and scallions.
- When the gizzards are done, drain in a colander.
- Add frying oil to a large pan.
- When the oil gets hot, gently add the gizzards and let fry till crispy.
- Take out when done and place on paper towels.
- In a smaller pan, add ½ cup from the same frying oil and add chopped onions.
- When wilted, add the blended peppers and spices.
- Taste for salt and add some more if needed.
- Add in the gizzards and stir till well mixed in.
- Let simmer on low heat for 10 minutes.
- Add chopped scallions and serve!
Notes
- This recipe is quite spicy but you can cut down on the heat. Instead of one whole habanero pepper, you can use half of it or omit it entirely. Cayenne pepper is already included and this gives a little spicy kick.
- If you want even more spicy, add more cayenne pepper. That will knock your socks off!
- Use a splatter screen when frying the gizzard to reduce burns.
- If you want to freeze this, you can freeze it after making it. Or better still, boil and fry a huge batch and freeze it in portions. When you are ready to make it, all you have to do is prepare and mix it with the sauce.
So so so so good! I simmered the gizzards for about 2 hours in a beef stock, adding water a couple times. Added salt while the liquid was at the end of cooking out... I used a yellow bell pepper instead of habanero and blended with a pinch of red pepper flakes. I used coconut oil to fry the gizzards and prepare the sauce. Added fresh cracked black pepper, dried parsley and thyme and loads of granulated garlic to the sauce as well. I ate the entire pound in one sitting!!! First time I prepared gizzards and I can't wait to cook for my parents, thank you for sharing!
I'm so glad you enjoyed it!
TAYO....:) you have me over her in my household a superstar....my Fianceeeeeee is licking his finger scraping the bowl; he asked for more immediately after he the first bite. I even made a batch with some goat cubes that I had since they were a good size and hit was just as yummy as the gizzards. THANK YOU FOR ANOTHER FANTASTIC RECIPE.