This Chicken Gizzards Stew Recipe combines tender chicken gizzards, hearty potatoes, carrots, and green beans in a rich, savory broth.
You know those recipes that feel like a love letter to your childhood? That’s what this Chicken Gizzards Stew Recipe is for me. Growing up, I’d walk into my grandmother’s kitchen, and the smell of her stew bubbling away on the stove would hit me like a warm hug. I didn’t realize at the time that gizzards were considered an “unusual” ingredient to some. To me, they were just part of the magic.
Fast forward a few years (okay, maybe more than a few), and I decided to recreate her stew. Let me tell you, it was not perfect the first time. I overcooked the veggies, under-seasoned the broth, and generally made a mess. But each attempt brought me closer to that familiar, comforting flavor I remembered so well. Now, it’s a staple in my kitchen. It’s hearty, flavorful, and surprisingly easy to make—once you’ve got the hang of it.
What I love most about this dish is that it’s a little old-school but totally adaptable. Don’t have gizzards? Use chicken thighs. Want to spice it up? Add some chili flakes. It’s a recipe that invites you to play around and make it your own.
Why You’ll Love This Chicken Gizzards Stew Recipe?
This Chicken Gizzards Stew Recipe is the ultimate comfort food. The gizzards cook down to become tender little flavor bombs, while the potatoes, carrots, and green beans soak up the savory broth. And that broth? It’s rich, smoky (thanks to the aji panca paste), and absolutely soul-warming.
What’s great is how versatile it is. You can serve it over rice, pair it with crusty bread, or just enjoy it as-is with a big spoon. Plus, it’s budget-friendly and surprisingly simple to throw together. It’s one of those dishes that makes you feel like a kitchen pro—even if you’re just winging it.
Ingredient Notes:
Let’s break down what makes this stew so special:
- Chicken Gizzards: They’re affordable, full of flavor, and become melt-in-your-mouth tender when cooked slowly.
- Aji Panca Paste: This smoky, slightly sweet Peruvian paste adds a unique depth to the broth. No aji panca? No problem—tomato paste works too.
- Potatoes and Carrots: These root veggies are the backbone of the stew, making it hearty and filling.
- Green Beans: A little crunch and color go a long way in balancing the richness.
- Spices: Cumin, bay leaf, and Pluck Spicy (or your favorite spice mix) bring warmth and complexity.
- Chicken Broth: The base of the stew—rich, savory, and totally essential.
How To Make Chicken Gizzards Stew?
Step 1: Prep and Sear the Gizzards
First, season the chicken gizzards with salt, pepper, cumin, and Pluck Spicy. Heat olive oil in a large pot over high heat and sear the gizzards until they’re golden brown. This step gives them that deep, savory flavor. Once done, remove them from the pot and set them aside.
Step 2: Cook the Aromatics
In the same pot, reduce the heat to low and add your chopped red onion, garlic, and bay leaf. Sprinkle in a little more salt, pepper, and cumin (because why not?). Let everything cook for 10-15 minutes, stirring occasionally, until the onions are soft and fragrant.
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Step 3: Add the Paste and Broth
Stir in the aji panca paste (or tomato paste if you’re substituting). Once it’s well combined, return the gizzards to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer for 30 minutes.
Step 4: Add the Veggies
Now, toss in the potatoes, carrots, and green beans. Give everything a good stir, cover the pot again, and let it cook for another 15 minutes, or until the vegetables are tender. Don’t forget to remove the bay leaf before serving—it’s done its job!
Step 5: Garnish and Serve
Sprinkle fresh parsley and oregano over the stew for a bright, herbaceous finish. Serve it hot, either over a bed of rice or with some crusty bread on the side.
Storage Options:
Got leftovers? Lucky you! Let the stew cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days. Want to freeze it? Divide it into portion-sized containers, and it’ll last up to 3 months in the freezer. Just reheat gently on the stove, adding a splash of broth or water if needed.
Variations and Substitutions:
Here’s where you can get creative:
- Different Proteins: Not a gizzard fan? Try chicken thighs, turkey, or even beef.
- Veggie Add-Ins: Sweet potatoes, zucchini, or corn would be amazing here.
- Spice It Up: Add a pinch of chili flakes or a dash of hot sauce for some heat.
- Herbs: Swap parsley and oregano for cilantro or thyme for a different flavor twist.
What to Serve with Chicken Gizzards Stew?
This stew is hearty enough to stand alone, but here are some ideas to round out the meal:
- White Rice: A classic pairing that soaks up all the flavorful broth.
- Crusty Bread: Perfect for dipping and scooping.
- Simple Green Salad: A light, fresh side to balance the richness.
Frequently Asked Questions:
Are chicken gizzards tough to cook?
Not if you simmer them long enough! Slow cooking is the secret to tender, flavorful gizzards.
Can I make this ahead of time?
Absolutely! In fact, the flavors deepen as it sits, making it even better the next day.
What if I can’t find aji panca paste?
No worries! Tomato paste is a great substitute. You can also add a pinch of smoked paprika for that extra smoky touch.
This Chicken Gizzards Stew Recipe is proof that humble ingredients can create something truly special. Whether you’re a gizzard pro or a total newbie, I hope this recipe inspires you to give them a try. And hey, if you make it, let me know—did you stick to the recipe or add your own twist? I’d love to hear how it turned out!
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Planning to try this recipe soon? Pin it for a quick find later!
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Ingredients
- 2 pounds 1 kg chicken gizzards, cleaned
- 150 milliliters olive oil
- 1 red onion finely chopped
- 5 cloves garlic minced
- 1 bay leaf
- 2 Italian tomatoes Roma, diced
- 60 grams aji panca paste or substitute with tomato paste
- 500 milliliters chicken broth or water
- 1 russet potato peeled and cubed
- 2 carrots sliced
- 120 grams green beans
- 15 grams fresh parsley chopped
- 1 teaspoon ground cumin
- 1 tablespoon Pluck Spicy seasoning
- Salt and pepper to taste
- Fresh oregano for garnish
Instructions
Prepare and Sear the Chicken Gizzards:
- Begin by seasoning the chicken gizzards with salt, pepper, cumin, and Pluck Spicy seasoning. Heat olive oil in a large pot over medium-high heat. Add the seasoned gizzards and sear until golden brown on all sides. Remove the gizzards from the pot and set aside.
Sauté the Aromatics:
- In the same pot, reduce the heat to medium and add the chopped onion, minced garlic, and bay leaf. Sprinkle with additional salt, pepper, and cumin to taste. Cook for 10-15 minutes, stirring occasionally, until the onions are softened and fragrant.
Incorporate the Paste and Broth:
- Stir in the aji panca paste (or tomato paste if substituting) until evenly distributed. Return the seared gizzards to the pot and pour in the chicken broth or water, ensuring the gizzards are fully covered. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes.
Add the Vegetables:
- After 30 minutes, add the cubed potato, sliced carrots, and green beans to the pot. Stir to combine, cover, and continue cooking for an additional 15 minutes, or until the vegetables are tender.
Garnish and Serve:
- Remove the bay leaf from the stew. Garnish with freshly chopped parsley and oregano. Serve hot, either on its own or over a bed of white rice, for a complete meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!