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Portuguese Recipe Gizzards

Petiscos: stewed chicken gizzards recipe

a group of people sitting at a tableThis recipe is commonplace in many restaurants across Portugal. If you’d like a guided Food Tour in Braga, let us know! We’d love to share our secret sumptuous spots with you! Continue to read: Portuguese recipe gizzards.

Stewed chicken gizzards are eaten as a starter, main course, or after a night out. It is served in a flavorful sauce.

The gizzards can be speared with toothpicks and served in a shallow pool of broth as an appetizer. Pairing your gizzards with local wine or beer is highly recommended.

How to cook gizzards

If you are trying to be a cook, be sure to clean the organ before cooking. The chicken eats sand! It can make the gizzard a bit gritty.

Frozen or fresh, we advise cleaning one per one! In Portugal, we have 1 pound of frozen gizzards that cost € 1.99!

Are stewed chicken gizzards gluten-free?

Yes, the recipe does not contain gluten ingredients, so it should be suitable for a gluten-free diet.

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How do you know when chicken gizzards are cooked?

You must cut the gizzard with a knife and eat it. When the gizzards are fork tender, they’re ready.

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Stewed Chicken Gizzards Recipe

a bowl of stewed chicken gizzards recipeIngredients

1 pound chicken gizzard
One onion
Six garlic cloves
bay leaves (to taste)
olive oil (to taste)
Salt coarse (to taste)
1/2 cup white wine
1/2 cup red wine
One tablespoon white vinegar
Dry oregano (to taste)
Black pepper (to taste)
Three teaspoons Tabasco sauce (Piri-Piri to taste, if available)

Instructions – Portuguese recipe gizzards

Start by washing the chicken gizzards under cold running water and removing any remains of fat or skin (usually, the gizzards bought in the supermarket are already clean of skin and fat, but sometimes some remains are left behind).

Cook the chicken gizzards in the pressure cooker with water and salt (15 minutes for pressure cooking gizzards). At the end of this time, the meat should be tender to the bite. Cut the chicken gizzards into small pieces and taste. When the gizzards are fork tender, they’re well cooked.

Please do not throw away the chicken broth. We will use it for this Portuguese chicken giblets recipe.

In a medium pot, put one onion chopped and three tablespoons of olive oil over moderate heat. Allow the onion to cook medium-high heat for 3 to 4 minutes until it looks translucent.

Add the garlic cloves chopped and two bay leaves. Let it cook for 2 minutes more and add 1 cup of chopped tomato, peeled. Season with salt and pepper, cover the pot, and allow the mixture to cook for 5 minutes, stirring frequently.

At this point, add the gizzards, mix them well with the tomatoes and onion and allow them to brown slightly. Season with more salt, pepper, a pinch of Tabasco sauce, and stir everything very well.

Then, add 2 cups of red wine and 1 cup of chicken stock. Cover the pot and bring it to a boil.

Let the meat boil for 2 minutes, taste for salt and spicy, and correct if necessary.
It is time to uncover the pot, raise the heat, and reduce the sauce by half (which should take around 15 minutes). You should get a “creamy” sauce and tender meat at the end. If your sauce is too runny, add one tablespoon of corn starch diluted in 1/2 cup of warm water into the stew and allow it to cook for 5 minutes. That will thicken your sauce.

Note this Petisco pairs well with wine or beer.

Bom apetite! 😉

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My last suggestion: Chicken Gizzards Stewed

Cook a simple white rice, prepare a simple salad and add Chicken Gizzards Stewed.

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