Spicy Liver and Giblets Stew
Spicy Chicken Giblet and Liver Stew
Such a hearty dish to share with friends or my ultimate hangover cure
Equipment
- 1 Deep Pan Cast iron skillet is best
Ingredients
- 500 g chicken giblets hearts, gizzards, cleaned
- 300 g chicken livers cleaned
- 1 large onion chopped
- 4 cloves garlic minced
- 30 g fresh ginger minced
- 2 red chilies finely chopped (adjust to your spice preference)
- 1 green bell pepper chopped
- 400 g canned diced tomatoes
- 500 ml chicken broth
- 30 ml olive oil
- 1 bay leaf
- 5 ml 1 teaspoon cumin
- 5 ml 1 teaspoon coriander
- 2.5 ml ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Prepare the Giblets and Livers:
- Rinse the chicken giblets and livers thoroughly.
- If the gizzards are large, you may want to cut them into smaller pieces.
- Cut the chicken livers into bite-sized pieces.
- Sauté the Aromatics:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 5-7 minutes.
- Add the minced garlic, ginger, and chopped chilies. Cook for another minute, until fragrant.
- Add the chopped bell pepper and cook for 2-3 minutes, until slightly softened.
- Cook the Giblets and Livers:
- Add the chicken giblets to the pot and cook for 5-7 minutes, stirring occasionally, until browned.
- Add the chicken livers and cook for 2-3 minutes, until browned on all sides.
- Stir in the canned diced tomatoes, chicken broth, bay leaf, cumin, coriander, and smoked paprika.
- Season with salt and pepper to taste.
- Simmer the Stew:
- Bring the mixture to a simmer, then reduce heat to low.
- Cover the pot and simmer for at least 1 hour, or until the giblets are tender and the sauce has thickened.
- Stir occasionally to prevent sticking.
- Garnish and Serve:
Notes
For a richer flavor, you can brown the giblets and livers in batches before sautéing the aromatics.
You can add other vegetables, such as potatoes, carrots, or celery, to the stew.
If you don't have chicken broth, you can use beef broth or vegetable broth.
Adjust the amount of chilies to your spice preference.
Add a splash of vinegar or lemon juice at the end for a touch of acidity.
If you like a thicker gravy, you can mix a tablespoon of cornstarch with a bit of water and add it to the stew during the last few minutes of cooking.
A small amount of tomato paste can be added for a richer tomato flavour.
You can add other vegetables, such as potatoes, carrots, or celery, to the stew.
If you don't have chicken broth, you can use beef broth or vegetable broth.
Adjust the amount of chilies to your spice preference.
Add a splash of vinegar or lemon juice at the end for a touch of acidity.
If you like a thicker gravy, you can mix a tablespoon of cornstarch with a bit of water and add it to the stew during the last few minutes of cooking.
A small amount of tomato paste can be added for a richer tomato flavour.
Spicy Chicken Giblet and Liver Stew
Such a hearty dish to share with friends or my ultimate hangover cure
Equipment
- 1 Deep Pan Cast iron skillet is best
Ingredients
- 500 g chicken giblets hearts, gizzards, cleaned
- 300 g chicken livers cleaned
- 1 large onion chopped
- 4 cloves garlic minced
- 30 g fresh ginger minced
- 2 red chilies finely chopped (adjust to your spice preference)
- 1 green bell pepper chopped
- 400 g canned diced tomatoes
- 500 ml chicken broth
- 30 ml olive oil
- 1 bay leaf
- 5 ml 1 teaspoon cumin
- 5 ml 1 teaspoon coriander
- 2.5 ml ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Prepare the Giblets and Livers:
- Rinse the chicken giblets and livers thoroughly.
- If the gizzards are large, you may want to cut them into smaller pieces.
- Cut the chicken livers into bite-sized pieces.
- Sauté the Aromatics:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 5-7 minutes.
- Add the minced garlic, ginger, and chopped chilies. Cook for another minute, until fragrant.
- Add the chopped bell pepper and cook for 2-3 minutes, until slightly softened.
- Cook the Giblets and Livers:
- Add the chicken giblets to the pot and cook for 5-7 minutes, stirring occasionally, until browned.
- Add the chicken livers and cook for 2-3 minutes, until browned on all sides.
- Stir in the canned diced tomatoes, chicken broth, bay leaf, cumin, coriander, and smoked paprika.
- Season with salt and pepper to taste.
- Simmer the Stew:
- Bring the mixture to a simmer, then reduce heat to low.
- Cover the pot and simmer for at least 1 hour, or until the giblets are tender and the sauce has thickened.
- Stir occasionally to prevent sticking.
- Garnish and Serve:
Notes
For a richer flavor, you can brown the giblets and livers in batches before sautéing the aromatics.
You can add other vegetables, such as potatoes, carrots, or celery, to the stew.
If you don’t have chicken broth, you can use beef broth or vegetable broth.
Adjust the amount of chilies to your spice preference.
Add a splash of vinegar or lemon juice at the end for a touch of acidity.
If you like a thicker gravy, you can mix a tablespoon of cornstarch with a bit of water and add it to the stew during the last few minutes of cooking.
A small amount of tomato paste can be added for a richer tomato flavour.
You can add other vegetables, such as potatoes, carrots, or celery, to the stew.
If you don’t have chicken broth, you can use beef broth or vegetable broth.
Adjust the amount of chilies to your spice preference.
Add a splash of vinegar or lemon juice at the end for a touch of acidity.
If you like a thicker gravy, you can mix a tablespoon of cornstarch with a bit of water and add it to the stew during the last few minutes of cooking.
A small amount of tomato paste can be added for a richer tomato flavour.