Nigerian Chicken Gizzard Stew

5 from 2 votes

This delicious Nigerian Chicken Gizzard Stew is made by frying and slow-cooking gizzards in a rich, spicy homemade sauce. This peppered gizzard is filled with bold flavors of bell peppers, tomatoes, scotch bonnet and thyme!

Prep Time5

Cook Time35

Total Time40

Course: Side Dish, Snack, starter

Cuisine: African, meat, Nigerian

Servings: people

Calories: 131kcal

Author: Jen Sim

Equipment

1 Frying pan
1 Pot

Ingredients

1 kg of gizzards washed and cleaned
1 can of chopped tomatoes
1 scotch bonnet
1 ½ onion slice ½ thinly
1 red bell pepper chopped
1 yellow bell pepper chopped
1 green bell pepper chopped
1 chicken stock cube
Salt to taste
1.5 teaspoon of thyme
Water
A splash of vegetable oil

Instructions

Start off by washing and cleaning gizzards thoroughly. Then, add gizzards to a large pot, pour in water to cover the gizzards, season with 1 chicken stock cube (optional), salt to taste, ½ -1 teaspoon of thyme and stir. Cook for 25-30 minutes or until soft.
Add oil to a pan and fry gizzards on each side for 5-7 minutes or until brown and set aside for later.
Then, add chopped tomatoes, scotch bonnet and onions to a blender and blend until smooth. Set aside.
Add a splash of vegetable oil to cover the base of a pan. Pour in the tomato sauce and season it with salt to taste, 1 cube of chicken seasoning, a pinch of thyme, stir and bring to a boil. Then leave the cook on a low/medium heat for 10-15 minutes.
Finally, add the fried gizzards to the sauce. Then, add fresh onions, bell peppers and stir. Leave to cook for a on low heat for 3-5 minutes.

Notes

For a healthier alternative you can cook gizzards in the oven instead of frying them. Bake gizzards at 170C for about 10-15 minutes or until brown.
Add water to the sauce if it gets too thick.
Don't soak gizzards with a lot of water while boiling. Just cover them with water and cook until soft. Covering the pot with a lid may reduce cooking time.

Nutrition