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Gizdodo (Gizzard and Plantains)
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Gizdodo (Gizzard and Plantains)

1 hPara 4Nutri-Score C€€
de @softtouch__17 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • chicken gizzard (cleaned and cut into bite-sized pieces)Carne700 g
  • ripe plantain (peeled and cubed)Frutas y verduras3 piezas
  • onion (chopped)Frutas y verduras1 pieza
  • bell pepper (diced)Frutas y verduras1 pieza
  • scotch bonnet pepper (blended)Frutas y verduras1 pieza
  • tomato (blended)Frutas y verduras2 piezas
  • garlic (minced)Frutas y verduras3 piezas
  • ginger (grated)Frutas y verduras15 g
  • vegetable oil (for frying)Despensa200 ml
  • chicken stockDespensa200 ml
  • curry powderEspecias5 g
  • dried thymeEspecias3 g
  • saltEspecias5 g
  • black pepper (ground)Especias2 g

por ración

Nutrición

633kcal

Carbohidratos
33 g
Proteínas
53 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Bol
  • Espumadera

paso a paso

Preparación

  1. Season and boil the gizzard

    • Wash the gizzard well and place in a saucepan.
    • Add the chopped onion, garlic, ginger, curry powder, thyme, salt and black pepper.
    • Pour in the chicken stock and simmer until the gizzard is tender.
    Paso 1

  2. Fry the plantains

    • Peel and cube the ripe plantains.
    • Heat the vegetable oil in a frying pan.
    • Fry the plantain cubes until golden brown, then drain on a slotted spoon.
    Paso 2

  3. Fry the gizzard

    • Drain the boiled gizzard and reserve the stock.
    • Fry the gizzard pieces in the hot oil until browned.
    • Set aside with the plantains.
    Paso 3

  4. Make the pepper sauce

    • Blend the tomato, bell pepper and scotch bonnet.
    • Fry the blended pepper mix in a little oil until the raw taste is gone.
    • Season with curry powder, thyme and salt.
    Paso 4

  5. Combine and simmer

    • Add the fried gizzard and plantains to the sauce.
    • Pour in a little of the reserved stock and stir gently.
    • Simmer until everything is well coated and heated through.
    Paso 5

  6. Serve

    • Serve hot on its own or with rice.
    Paso 6
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