Brighteyes Gluten Free Stewed Chicken Gizzard

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 paprika
2 cubes cilantro
1 tsp Paprika
2 serving Dorot chopped cilantro cube, one cube (by NYC_GAL)

it takes about 2 hours to soften gizzards if you have a crock pop you can make it there and if you want to make it sweeter add a half of sweet plantain 15 minutes before done. Enjoy.

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