Ingredients
1 lb chicken gizzards
2 tbsp vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
1 can (14.5 oz) diced tomatoes
1 cup chicken broth
1 tsp smoked paprika
1 tsp cumin powder
1 bay leaf
Salt to taste
Black pepper to taste
1 tbsp chopped fresh parsley (optional for garnish)
Directions
1. Clean the chicken gizzards thoroughly, remove any excess fat, and cut them into bite-size pieces.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
3. Add the chopped onion and bell pepper, sauté until they become soft and translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute until fragrant.
5. Add the chicken gizzards to the pot and cook them until they are browned on all sides, about 8-10 minutes.
6. Stir in the diced tomatoes and chicken broth.
7. Add the smoked paprika, cumin powder, bay leaf, salt, and black pepper. Stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about an hour, or until the gizzards are tender.
9. Remove the bay leaf before serving.
10. Garnish with fresh parsley if desired.