Serving
(click to enlarge)

Chicken Gizzards, Hearts & Livers
Trinidad

Serves:
Effort:
Sched:
DoAhead:  
3 main
***
1-1/2 hrs
Most

A very flavorful dish for the non-squeaminsh, taking full advantage of firm "extra dark" chicken meat and tender livers. These chicken parts are popular and costly in most of the world but affordable in the USA - because few people here know what to do with them. Serve with plenty of steamed long grain rice.



1
4
12
2
-----
4
2
6
1
1/2
1
1/4
1/8
1/2
-----
2
1
1/4
1/4
-----
#
oz
oz
T
---
oz
cl
oz


t
t
t
t
---
T
t
t
c
---
Chicken Gizzards (1)  
Chicken Hearts (2)
Chicken Livers
Lemon Juice
-- Marinade
Onion
Garlic
Tomato
Scallion
Chili Habanero (3)
Green Seasoning (4)
Worcestershire sauce
Pepper
Salt
-------------
Oil
Ketchup
Soy Sauce, dark
Water
-- Garnish
Cilantro leaves
PREP   -   (50 minutes (30 min work))
  1. Clean GIZZARDS as needed and cut apart the two lobes. Cut each lobe in half crosswise.
  2. Cut HEARTS in half crosswise.
  3. Drain LIVERS well and cut about twice the size of the gizzards (easier to fish them out of the marinade).
  4. Squeeze Lemon Juice. Mix together with Gizzards, Hearts and Livers. Tumble well, let sit for 5 minutes, then rinse with cold water.
  5. Quarter ONION lengthwise and slice thin crosswise. Crush GARLIC and chop fine.
  6. Cut TOMATO into 1/2 inch chunks. Chop Scallion fine (white and green).
  7. Mix together all Marinade items and massage well with Gizzard mix. Let marinate for 20 minutes or so, tumbling a couple of times.
RUN   -   (45 min)
  1. Fish Livers out of the marinade (I use chopsticks) and set aside.
  2. In a spacious sauté pan, heat OIL. Stir in Gizzard mix along with Marinade. Stir in Ketchup and Dark Soy (these are to improve color).
  3. Stir in 1/4 cup Water, bring to a boil, cover and simmer slowly for about 1/2 hour.
  4. Stir in Livers, bring back to a boil and continue to simmer for 5 minutes.
  5. Serve with plenty of steamed long grain rice.
NOTES:
  1. Chicken Gizzards:   Look for these in markets serving ethnic communities (practically any eth except North Americans). As sold here in California they are peeled, cleaned and ready to cook.
  2. Chicken Hearts:   These have a different (more crunchy) texture than gizzards, but are not as easy to find. If you don't have them, just use more gizzards.
  3. Chili Habanero:   Nobody here in California can tell the difference between a Habanero and a Scotch Bonnet, so use either. The amount is highly variable. 1/2 Habanero produces barely noticeable heat, which would be scandalous in the Caribbean. Feel free to use more depending on your tolerance. For details see our Chili Page.
  4. Green Seasoning: This is a signature seasoning of the Caribbean - but is variously made. It is available bottled in markets serving a Caribbean community, but is always better freshly made. See our recipe Caribbean Green Seasoning.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
rmc_chkgizz1 120310 Caribbean Pot   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.