Best 3 Gizzards And Rice Recipes
In the realm of culinary delights, chicken gizzards stand out as a delectable delicacy, often overlooked but bursting with flavor and versatility. These muscular stomachs of chickens, when prepared skillfully, transform into tender morsels that blend seamlessly with a variety of accompaniments. This article offers a tantalizing journey into the world of gizzards, presenting a collection of mouthwatering recipes that showcase their unique charm. From the classic Southern comfort of smothered gizzards to the piquant heat of Jamaican-style gizzards, each recipe is a testament to the culinary prowess of this often-underrated ingredient. Accompanying these savory creations is a diverse selection of rice dishes, ranging from fluffy white rice to aromatic saffron rice. Whether you prefer the simplicity of plain rice or the vibrant flavors of Spanish rice, these recipes provide the perfect canvas for the delectable gizzards to shine. With step-by-step instructions and a treasure trove of culinary tips, this article ensures that every home cook can embark on a successful culinary adventure, transforming humble gizzards into extraordinary meals.
Here are our top 3 tried and tested recipes!
GIZZARDS AND RICE
This flavorful dish of seasoned rice and Chicken gizzards make low fat protein a joy. A simple recipe for savory satisfaction.
Provided by Pam Rosterman
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place chicken gizzards in a large saucepan, and add enough water to cover them. Cover, and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving the water, and chop into bite size pieces. Cook rice according to package directions using gizzard water.
- Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until onion is tender. Add gizzards, and saute for 5 more minutes. Stir in the chicken broth, onion soup mix, and tomatoes. Bring to a simmer, and cook until reduced by 1/2, about 10 to 15 minutes. Stir in rice, heat through and serve. Season with salt and pepper to taste.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 28.7 g, Cholesterol 236.2 mg, Fat 5.9 g, Fiber 3.1 g, Protein 25.7 g, SaturatedFat 1 g, Sodium 1110.4 mg, Sugar 5.1 g
DAVID'S GIZZARDS AND GRAVY OVER RICE
I love gizzards and hearts cooked this way best, I do also like them deep fried. When I made this last night I didn't eat it so I'll be posting a picture of the final dish tonight after I get home. I'm really looking forward to eating a bowl or three of this tonight :) Bon Appetite!
Provided by David Kuhlmann
Categories Other Appetizers
Time 2h30m
Number Of Ingredients 12
Steps:
- 1. Clean and boil gizzards for an hour and a half to two hours. It takes this long to make sure they are "fork tender" Then cut into 2-3 pieces each depending on their size.
- 2. Chop onions, celery and bell pepper set aside.
- 3. Make your roux with 1 stick butter and 1/2 cup flour. Make a dark roux Once roux is desired color add the chopped onions, celery and bell pepper.
- 4. After about 10 minutes the onions will become clear and the celery and bell pepper tender, now is time to add the stock.
- 5. Add a little bit of stock at a time and stir until well mixed and thick. Continue to add stock to get to a soupy consistency.
- 6. Now add the gizzards/hearts and mix. Turn to a low heat and let simmer for at least 30 minutes. An hour is better then serve over rice.
- 7. This is what the consistency should look like when done. If it gets too thick either add more stock or a bit of hot water. You want this thick over the rice not soupy.
GIZZARDS AND RICE
This is a favorite of my family except for my husband! We have it when he is gone mostly, but he is a good sport when I do make it and he is home for dinner!
Provided by TERRI OPGENORTH
Categories Casseroles
Time 9h30m
Number Of Ingredients 15
Steps:
- 1. Place gizzards and hearts in slow cooker.
- 2. Add broth, stock or water to cover. Here I had some stock left over so I used that in place of the bullion. I cooked this 8 hours on low.
- 3. Drain and reserve cooking water. Set gizzards aside to cool.
- 4. Heat butter in a 12' frying pan until bubbly. Add onion and garlic and cook until onion is soft..
- 5. Add rice after onions are beginning to soften.
- 6. Here I added some sweet red pepper for a little color.
- 7. Add mushrooms and cook until they are getting soft.
- 8. Mix Sherry, soy, cumin, ginger and water from gizzards to make 4 cups.
- 9. Add to rice mixture, bring to a boil, cover and simmer.
- 10. Chop gizzards with a knife or food processor.
- 11. Add chopped meat to rice when rice is nearly done. Stir all together to warm up the gizzards.
- 12. You may have to add more gizzard water or butter if the pan seems too dry. It's better if there is extra moisture.
- 13. When all is tender, stir in chopped parsley and sliced green onion if desired.
Tips:
- Soak the gizzards in a mixture of water and vinegar for at least 30 minutes before cooking. This will help to remove any impurities and make them more tender.
- Rinse the gizzards thoroughly after soaking. This will remove any remaining vinegar and help to ensure that the gizzards are not too sour.
- Cook the gizzards until they are tender. This may take anywhere from 30 minutes to an hour, depending on the method of cooking.
- Season the gizzards with your favorite spices and herbs. Some popular options include garlic, onion, paprika, and cumin.
- Serve the gizzards with rice, potatoes, or other vegetables. They can also be used in stews, soups, and salads.
Conclusion:
Gizzards are a delicious and versatile ingredient that can be used in a variety of dishes. They are a good source of protein and iron, and they are also relatively inexpensive. If you are looking for a new and exciting way to cook gizzards, try one of the recipes in this article. You won't be disappointed!
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