Chef’s Pili-Pili Tropical Guava Sauteed Chicken Gizzard
Ingredients
- 2 tbsp Oil
- 150g chicken gizzards, you may use with hearts
- 50g spring onions, finely chopped
- 50g red and yellow sweet pepper, finely sliced
- 50g fresh tarragon, finely chopped
- 50g shallots, finely chopped
- 2 tbsp Tropical guava chilli sauce
- 1 tsp white wine vinegar
- ½ tsp sea salt and ground white pepper
Method
First, wash gizzards really well under cold water, cut them in half, and cut off any green or fatty parts, if any. Boil 1/2 pot of salted water, drop in the water gizzards and let them boil for 20 minutes, keep the lid halfway closed, and be close by because water will start to bubble.
Boil on high for the first 5 minutes, then turn down the heat to lower temperature. It doesn’t have to be simmer, just to keep boiling. Drop gizzards in a colander and wash under cold water, let them get air dry until ready to use.
Preheat oil and drop in the carefully chicken gizzards, turn the heat to medium and sauté for a few minutes, just when they start to turn brownish, crunchy colour, drop in spring onions, red sweet pepper, tarragon, garlic puree, and shallots.
Season with white pepper, sea salt, and Tropical guava chilli sauce to taste; Since gizzards were cooking in salted water, you do not need much, maybe few pinches. Sauté all mixture start to get a golden colour, and gizzards are brownish. You can also serve them with pickled vegetables, polenta or fried plantain. Voila!
Tropical Guava Sauce in this recipe
