They are made from the muscular part of the chicken's digestive tract, specifically the gizzard, which is a small organ responsible for grinding food.
To prepare Portuguese chicken gizzards, they are typically cleaned thoroughly, removing any excess fat or membranes. They are then cooked in a flavorful sauce until tender and fully cooked.
The exact recipe can vary, but a common way to prepare Portuguese chicken gizzards is to sauté them with onions, garlic, and spices such as paprika, bay leaves, and sometimes chili peppers for a bit of heat. The gizzards are then simmered in a sauce made from tomatoes, white wine, and chicken broth until they become tender and absorb the flavors of the sauce.
Portuguese chicken gizzards are often served as a petisco (appetizer) in Portuguese cuisine. They are typically enjoyed with crusty bread or as part of a shared meal with other small plates. They have a rich, savory flavor and a slightly chewy texture.
In Portugal, you can find Portuguese chicken gizzards in traditional taverns, restaurants, and even street food stalls. They are a beloved dish among locals and visitors alike, especially when paired with a glass of Portuguese wine or a cold beer.
1 kilo of chicken gizzards
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon garlic powder
2 tablespoons Portuguese red pepper sauce (pimenta moida)
1 tbsp paprika
Salt to taste
1 Beer (330ml)
1/2 cup olive oil
3 Spoons of Tomato Paste
1/2 cup red wine
1 large finely chopped onion
Salt to taste