Brighteyes Gluten Free Stewed Chicken Gizzard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cup Gizzard, Chicken (boiled) 1 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA) 2 tbsp Extra Virgin Olive Oil 2 serving Wyler's Chicken Cubes (Instant Bouillon) (by AURXDOC05) 1 tbsp (C) Vinegar, White (Gr Value) (by DARRYLE2) 1.5 cup Tomato Sauce 1 serving Spanish Olives w/pimento - 2 Olives 1.5 tbsp Sofrito Sauce 1 dash Salt 2 medium (2-1/4" to 3-1/4" Dia.) Potato, raw 4 tsp (C) Garlic, minced (by SHEILAHARVILLE) 1 tbsp Ground Tumeric (by SUPERSNAZZ) 1 tsp paprika2 cubes cilantro1 tsp Paprika 2 serving Dorot chopped cilantro cube, one cube (by NYC_GAL)
take vinegar and clean gizzards removing fat and yellow hard skin.
rinse several times with cold water
boil for two hours or until soft
for the last 1/2 hour add basil leaf discard left
add oil to the pan with sofrito, potatoes, olives gizzards and potatos saute for 3 minutes add the can of tomato sauce with one can equal water, salt, tumeric, paprika, adobo, chicken bouillon, add more sofrito and 2 cubes of cilantro mix cover and wait until potatoes are soft and sauce thickens.
Serving Size: 1 -2 cups
rinse several times with cold water
boil for two hours or until soft
for the last 1/2 hour add basil leaf discard left
add oil to the pan with sofrito, potatoes, olives gizzards and potatos saute for 3 minutes add the can of tomato sauce with one can equal water, salt, tumeric, paprika, adobo, chicken bouillon, add more sofrito and 2 cubes of cilantro mix cover and wait until potatoes are soft and sauce thickens.
Serving Size: 1 -2 cups
Nutritional Info Amount Per Serving
- Calories: 360.2
- Total Fat: 12.5 g
- Cholesterol: 210.8 mg
- Sodium: 1,144.8 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 5.1 g
- Protein: 33.1 g
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