Stewed Chicken Gizzard [Video+Recipe] Molleja de Pollo Guisada

Ingredients

• 454 g (1 pound)chicken gizzards, cleaned
• 1½ tablespoons, divided (about 22 ml)salt, or to taste
• 1½ teaspoons, divided (about 7.5 ml)freshly cracked black pepper, or to taste
• 1½ teaspoons, plus a pinch for laterdried ground oregano
• 1bay leaf (optional)
• 2 tablespoons (30 ml)vegetable oil
• 2bell peppers or cubanelle peppers
• 1 smallred onion, sliced
• ½ teaspoonmashed garlic
• 4plum tomatoes, quartered
• ¼ cup (about 60 ml)pitted green olives (optional)
• 1 cup (about 240 ml)tomato sauce
• 4 sprigsparsley or cilantro, minced

Instructions

1. 1

   Boil the gizzards

   Put the gizzards in a large pot with 1 litre of water, 1 tablespoon of the salt, 1 teaspoon of the pepper, 1 teaspoon of the oregano and the bay leaf. Boil until very tender, about 60–90 minutes, adding water if needed to stop the pot drying out. A pressure cooker or Instant Pot takes about 20–30 minutes.

2. 2

   Drain the gizzards

   Lift the gizzards out of the cooking liquid and set both aside. Discard the bay leaf.

3. 3

   Sauté the vegetables

   Heat the oil in a large frying pan or Dutch oven over medium heat. Add the gizzards and stir until any remaining liquid has evaporated, leaving the meat and oil in the pan. Stir in the peppers, onion and garlic, and cook until the onion is translucent. Add the tomatoes, olives and ½ teaspoon of oregano, then pour in the tomato sauce and 1 cup of the reserved cooking liquid.

4. 4

   Simmer the sauce

   Cover and simmer until the liquid has reduced by half, about 7 minutes. The vegetables should be tender and the sauce slightly thickened.

5. 5

   Season and serve

   Season with salt and pepper to taste. Stir in the minced parsley or cilantro and take the pan off the heat.

What is Dominican stewed chicken gizzard?

Molleja de pollo guisada is a Dominican-style stew of chicken gizzards cooked until tender and served in a seasoned tomato sauce. It belongs to the broader tradition of guisados, in which meat and vegetables are gently cooked together in a flavourful sauce.

This version builds flavour in two stages: the gizzards are first boiled with herbs and seasoning, then finished with peppers, onion, tomatoes and olives. Reserving some of the cooking liquid helps carry that seasoning into the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 23g protein, 10g carbs, 13g fat.

The gizzards provide most of the protein, while the tomato sauce, tomatoes and vegetables contribute carbohydrates. Vegetable oil supplies much of the fat; serve a portion with vegetables and a measured amount of rice or another starch to balance the plate.

Why the gizzards need a long boil

Tenderness: Gizzards are a firm, muscular cut, so they need a longer cooking time than many quick-cooking meats. Keep them simmering until they are very tender before moving on to the sauce.

Pressure cooking: A pressure cooker or Instant Pot can shorten this first stage to about 20–30 minutes, as stated in the method. Check that the gizzards are tender before draining them.

Build the sauce in the same pan

Evaporate first: Stir the boiled gizzards in the oil until any leftover liquid in the pan has evaporated. This prevents the next ingredients from immediately sitting in excess water.

Soften the vegetables: Cook the peppers, onion and garlic until the onion turns translucent, then add the tomatoes, olives, oregano and tomato sauce. The reserved cooking liquid loosens the sauce and brings the earlier seasoning along.

How to judge the finish

Gizzards: The key cue is tenderness after boiling; the exact time can vary, so use the texture rather than the clock alone.

Sauce: After about 7 minutes covered, the liquid should have reduced by half and the vegetables should be tender. The finished sauce should be somewhat thick, rather than watery.

Season in stages

Early seasoning: Salt, pepper, oregano and the optional bay leaf flavour the gizzards as they boil. The recipe divides the salt and pepper, so hold back some for the final adjustment.

Final seasoning: Taste the sauce after it has reduced, then add salt and pepper as needed. Finish with the minced herbs off the heat.

Choosing peppers and olives

Peppers: Bell peppers work well, while cubanelle peppers are the alternative specified in the recipe. Slice or prepare them so they cook through with the onion.

Olives: Green olives are optional and add a briny note to the tomato sauce. Leave them out if you prefer a simpler, less briny flavour.

What to serve alongside

Serve the stew with rice or another simple staple to catch the tomato sauce. A side of vegetables or salad can add freshness and contrast to the rich, savoury gizzards.

Keep accompaniments simply seasoned so they do not compete with the olives, oregano and sauce.

Recipe notes & tips

• Keep the reserved gizzard cooking liquid for the sauce rather than pouring it away.
• Add water during boiling if the pot is getting dry before the gizzards are tender.
• Use a lid during the final simmer so the sauce reduces gently.
• Taste the finished sauce before adding the remaining salt and pepper.
• Choose either parsley or cilantro for the fresh herb finish.

Variations

• Use cubanelles: Swap the bell peppers for cubanelle peppers as suggested in the recipe.
• Skip the olives: Leave out the green olives for a less briny sauce.
• Choose parsley: Finish with minced parsley instead of cilantro.
• Choose cilantro: Use minced cilantro for the fresh herb garnish.
• Use a pressure cooker: Cook the gizzards under pressure for about 20–30 minutes, checking for tenderness.

Common mistakes to avoid

• Stopping the boil too early: Continue cooking until the gizzards are very tender before draining.
• Letting the pot dry out: Add water as needed during the long boil.
• Discarding the cooking liquid: Reserve it to add flavour and moisture to the tomato sauce.
• Adding vegetables too soon: First cook the gizzards in the oil until their leftover liquid has evaporated.
• Reducing too far: Simmer for about 7 minutes and stop when the liquid has halved and the sauce is slightly thick.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat gently in a covered pan until hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions