Chicken and Rice Gizzard
Ingredients:
- 2½ tsp salt, divided
- 1 tsp pepper
- 1 tbsp cumin
- 2 tbsp paprika
- 2 tbsp olive oil
- 1 tsp red pepper flakes
- red bell pepper, diced
- ¼ cup sliced carrots
- 2 garlic cloves, minced
- 1 tbsp cilantro, finely chopped
- 1 cup diced tomato
- 4 cups rice
- 4 cups of water
Instructions:
Clean the gizzards of excess fat if you like, and check that there is no sand left in them (there shouldn't be if you buy them from the supermarket).
Add the gizzards to a large pot, and boil in ½ gallon [2 lt] of water with a teaspoon of salt and a pinch of pepper until tender, which can be 30 minutes to an hour. A pressure cooker speeds up this step.
Remove the gizzards from the water. Place the gizzards on a paper towel to absorb excess water. Reserve the gizzards and the water in which they were boiled.
Heat the oil in a 2 gallon [8 liter] capacity heavy-bottomed pot.
Add the gizzards and brown the gizzards (beware of oil splatter). for about two minutes, then add bell pepper, onion, garlic, carrots and cilantro. Add spices, Cook over low heat until vegetables are slightly softened. Add the tomato sauce and mix well.
Add the rice and a little more salt, and water.
Stir frequently to prevent sticking.
When the liquid has evaporated, cover with an airtight lid and cook over low heat. After 15 minutes, uncover and stir, so that the rice that was on top ends up on the bottom.
Cover again and cook for 5 more minutes. Taste the rice, it should be firm, but cooked through. If necessary cover and cook for another 5 minutes.
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