Chicken Gizzard Picadillo
Ingredients (4–6 servings)
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1–1.5 lbs chicken gizzards
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2 tbsp oil
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1 medium onion, diced
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4 cloves garlic, minced
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1 bell pepper, diced
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2 tomatoes, diced (or 1 cup canned crushed tomatoes)
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1–2 tbsp tomato paste (optional but recommended)
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1 medium potato, diced small
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1 carrot, diced small (optional)
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1 tsp cumin
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1 tsp paprika
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1 tsp oregano
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1 bay leaf
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¼–½ cup green olives (Manzanilla), sliced
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2 tbsp raisins (optional, traditional in Cuban picadillo)
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½ cup broth or water
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Salt + pepper to taste
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Fresh cilantro for garnish
Prep Step: Tenderize the Gizzards
Chicken gizzards are tough, so tenderizing is important.
Method A: Simmer (recommended)
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Rinse gizzards and trim any silver skin.
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Place in a pot with water, 1 tsp salt, 1 bay leaf.
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Simmer 45–60 minutes until tender.
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Drain and chop finely (or pulse in a food processor until ground).
Method B: Pressure cooker
Cook gizzards with ½ cup water for 20 minutes on high, natural release.
Directions
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Sauté aromatics
Heat oil in a pan. Add onion, garlic, and bell pepper. Cook until soft. -
Add chopped gizzards
Add the cooked, finely chopped gizzards. Sauté 3–5 minutes to brown slightly. -
Add tomato + seasonings
Stir in tomatoes, tomato paste, cumin, paprika, oregano, and bay leaf. -
Add vegetables
Add diced potatoes and carrots. -
Simmer
Pour in broth, cover, and cook on low heat 15–20 minutes or until potatoes are tender and flavors meld. -
Finish
Add olives and raisins. Adjust seasoning. Cook 3–5 more minutes. -
Serve
Enjoy with rice, tortillas, or plantains.
Tips
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Add a splash of vinegar for acidity if desired.
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Want a more “ground beef” texture? Pulse gizzards in food processor until finely ground.
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For Dominican style: add a little soy sauce.
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For Filipino-style picadillo: add fish sauce + peas.
If you want, I can also give you:
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A spicy version,
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A Cuban-style, Mexican-style, or Filipino-style picadillo variation,
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Or a shopping list.
