Chicken Gizzards with onions
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Chicken Gizzards with Onions

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 - 4
Calories 0
Author Gemma


  • 1.5 to 2 lb Chicken Gizzards cleaned with lime or vinegar
  • 3 cloves Garlic minced
  • 2 tablespoons Parsley chopped
  • 1/4 teaspoon Ground Black Pepper
  • 1 teaspoon Sea Salt or regular salt
  • 1/2 teaspoon Ground Sage
  • 1/2 teaspoon Ground Cumin
  • 2 tablespoons Apple Cider Vinegar
  • 1 teaspoon Fresh Lime or Lemon Juice
  • Water
  • 2 tablespoons Olive Oil
  • 2 thick slices Tomato Paste
  • 1 large White Onion sliced
  • 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 sauce optional


  • 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.