🇵🇹 Portuguese Moelas (Stewed Gizzards)
🧂 Ingredients
- 1 kg chicken gizzards (cleaned and cut into 3–4 pieces)
- 1 finely chopped onion
- 4 minced garlic cloves
- 1 bay leaf
- 1 tbsp paprika
- 0.5 cup tomato pulp
- 1 glass white wine
- 1 glass beer
- 1 glass water
- 1 dried or fresh chili
- Olive oil (to taste)
- Salt (to taste)
- Fresh parsley (for garnish)
🍳 Instructions
- Sauté the aromatics: In a pot, heat olive oil and sauté the onion until golden. Add garlic and cook briefly.
- Build the base: Stir in tomato pulp and add the gizzards. Let them brown slightly.
- Add liquids and spices: Pour in water, wine, and beer. Add bay leaf, paprika, chili, and salt.
- Simmer low and slow: Bring to a boil, then reduce heat and simmer for about 40–60 minutes until gizzards are tender. Add more water if needed.
- Finish and serve: Once the sauce thickens and gizzards are soft, turn off the heat. Sprinkle with chopped parsley.
🧄 Pro tip: These are traditionally served as a snack with toothpicks and bread for dipping, but they’re also great as a main dish with rice.
Want a twist with bacon and veggies? There’s a that adds carrots, celery, and even Worcestershire sauce for extra depth.
Would you like a simplified version or ideas for side dishes to pair with it?
