Gizdodo (Gizzards and Plantains)

Aromatic stewed chicken gizzards and plantains infused with herbs, tomato sauce, and bell peppers. A versatile recipe that works for chicken thighs if you don't have gizzards.

Course Main

Cuisine African

Diet Gluten Free

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 652kcal

Author Imma

Ingredients

2-3 pounds (900-1300g) chicken gizzards, cleaned
salt and pepper to taste
1 large onion, diced (half to cook the gizzards and the other half for the gizdodo)
1 cup (240ml) cooking oil, separated (any neutral-flavored, high smoke point oil, canola, peanut, etc.)
3-4 large ripe plantains
2-3 teaspoons (10-15g) minced garlic
1 teaspoon (2g) thyme
½ teaspoon (1-2g) curry powder
1 teaspoon (3g) paprika
2-3 green onions, chopped
1 14-ounce can tomato puree
1 teaspoon (3g) white pepper
1-2 bell peppers
1 scotch bonnet pepper (optional)

Instructions

Gizzards

Boil gizzards with salt, pepper, and half of the chopped onions in a medium pot until tender. It takes approximately 60 minutes, depending on how tender you like your gizzards. The pressure cooker shortens the process. Then, reserve the stock for later.
Pour about ½ cup oil into a pot. Heat on medium-high, and fry the gizzards for 5-10 minutes. Remove, drain on paper towels, and set aside.
Baking option. To avoid frying the gizzards, oil or spray a baking sheet with cooking spray. Bake at 400℉ (205℃) for about 10-15 minutes. Set aside.

Dodo

Heat a tablespoon or two of oil in a medium saucepan, then add onions, garlic, thyme, curry, and paprika. Stir for 3-5 minutes until onions are translucent and fragrant.
Add the tomato sauce, white pepper, and bouillon. Bring to a boil, reduce heat, and simmer for 20-25 minutes. Stir the pot frequently to prevent the sauce from sticking. Occasionally add reserved broth from cooking the gizzards (chicken stock or water also works) to prevent burning (½-1 cup of liquid should be fine).
Finally, add bell peppers and green onions and cook for about 2 minutes. Adjust seasonings to taste and the consistency of the sauce with broth.

Plantains

Using a sharp knife, cut both ends off the plantain to make it easier to peel. Slit a shallow line down the length of the plantain only as deep as the peel. Remove the peel by pulling it back. Chop the plantains into cubes or whatever shape you want.
Heat a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
Fry the plantain cubes in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil)
Use a slotted spoon to transfer the fried plantains, and drain on paper towels.
Baking option: Preheat the oven to 400℉ (205℃). Line baking sheets with foil and coat with cooking spray. Place them on a baking sheet in a single layer, spray lightly with canola oil spray, and bake at 400℉ (205℃) for 12-20 minutes or until golden brown and crispy. Flip the plantains after 8 minutes.
To serve, mix the plantains into the gizzard and tomato stew. However, you'll want to hold off until ready to serve.
Serve immediately.

Notes

Wait until ready to serve to add the plantains so they don't get soggy.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition