Moela (Portugese Chicken Gizzard Stew) Recipe

Name: Moela (Portugese Chicken Gizzard Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chicken gizzard; 4 slices bacon; 1 small onion, minced; 4 stalks celery, minced; 2 carrots, peeled and chopped; 1 poblano pepper, seeded and minced; 6 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 2 teaspoons crushed red chili pepper (preferably piri-piri); 1-1/2 cups tomatoes, canned or fresh, chopped finely; 1 quart chicken broth; 12 ounces beer (nothing too dark); 1/2 cup red wine; 1/4 cup white vinegar; 2 teaspoons Worcestershire sauce; 4-6 dry bay leaves; parsley sprigs for garnish

Servings: persons

1 pound chicken gizzard
4 slices bacon
1 small onion, minced
4 stalks celery, minced
2 carrots, peeled and chopped
1 poblano pepper, seeded and minced
6 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
2 teaspoons crushed red chili pepper (preferably piri-piri)
1-1/2 cups tomatoes, canned or fresh, chopped finely
1 quart chicken broth
12 ounces beer (nothing too dark)
1/2 cup red wine
1/4 cup white vinegar
2 teaspoons Worcestershire sauce
4-6 dry bay leaves
parsley sprigs for garnish

1
Chop each chicken gizzard into 4 pieces. Set aside.
2
In a large Dutch oven of at least 3 quarts, fry the bacon slices over medium heat until the fat has rendered out. Remove them from the pot and set aside.
3
In the bacon fat, saute the onion for about 8 minutes until onions start to turn golden brown. Raise heat to medium high and add celery, carrots, pepper and garlic. Saute for 2 minutes more then add oregano, thyme and red chili flakes.
4
Stir in tomatoes and let them brown slightly on the bottom by letting them sit for about a minute, then scrape the bottom and let them sit again. Do this about 3 or 4 times.
5
Stir in chicken broth, beer, wine, vinegar, Worcestershire sauce and bay leaves. Add gizzards. Let the mixture come up just to a boil. Try not to let it come up to a rolling boil or else your gizzards will toughen up. Immediately reduce heat to low and cover.
6
Let simmer for 2-1/2-3 hours, stirring occasionally. Check in periodically to make sure that all the gizzards are submerged and that the mixture is not boiling.
7
When the meat is very tender, serve the stew in individual bowls topped with crumbled bacon and parsley.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound chicken gizzard, 4 slices bacon, 1 small onion, minced, 4 stalks celery, minced, and more.

Yes, Moela (Portugese Chicken Gizzard Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moela (Portugese Chicken Gizzard Stew)

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