1.5 to 2lbChicken Gizzardscleaned with lime or vinegar
1/4teaspoonGround Black Pepper
1teaspoonSea Saltor regular salt
2tablespoonsApple Cider Vinegar
1teaspoonFresh Lime or Lemon Juice
2thick slices Tomato Paste
1large White Onionsliced
Salt and Pepper to taste
Hot Pepper Flakes
Add 1/2 to 1 teaspoon Gemma's Gourmet Hot Sauce to either marinade or while making sauceoptional
In a large bowl add cleaned chicken gizzards, garlic, parsley, black pepper, salt, ground sage, cumin, lime or lemon juice and apple cider vinegar. Mix all ingredient and let marinate for about 30 minutes.
In a pressure cooker add gizzards with marinade and enough water to cover meat. Cook for 25 minutes or until fully cooked.
In a skillet, add olive oil and tomato paste. Stir while cooking to blend the tomato paste with the oil. Add gizzards and let cook with tomato paste so they could get brown a little - about 3 - 4 minutes on low heat. Add onions and cook for 2 more minutes. Add about 1/2 to 1 cup leftover water from boiled gizzards and more water if necessary. Season with salt and pepper and hot pepper flakes to taste. Cook for an additional 3 to 5 minutes and serve with rice and salad.
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