Chicken Gizzard Stew

• 1 kg chicken gizzards
• 60 ml olive oil, extra virgin
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 2 bay leaves
• bunch chopped parsley
• 1 Chili's, Add depending on your spicy preferences
• 1/2 tsp ground ginger
• 1 1/2 tbsp tomato paste
• 1/2 tsp paprika
• 1/2 yellow bell pepper, chopped
• 1 chicken stock cube
• 100 ml white wine
• 100 ml boiling water

1. Add the olive oil to a saucepan and bring to a medium heat.
2. Then add the onion, garlic and bay leaves to the pan and fry for 5-7 minutes.
3. Stir often.
4. Next add the chopped chili's, ginger and parsley and stir.
5. After 1-2 minutes add the gizzards, paprika and tomato paste.
6. Stir well again.
7. Seal with the saucepan with the lid and simmer for 5 minutes.
8. Stir regularly.
9. Then add the bell pepper and chicken stock cube.
10. Reduce heat, then continue to simmer for a further 10 minutes.
11. Add the wine and stir well.
12. Replace the lid and simmer until the liquid has thickened.
13. About 20-25 minutes.
14. Stir occasionally.
15. Add more olive oil if necessary.
16. Season with salt and pepper.
17. Add the water and continue to cook for a further 15-20 minutes.
18. The gizzards do take a long time to cook.
19. Check seasoning is okay.
20. Let it rest for 10-15 minutes prior to serving.

chicken gizzards, olive oil, onion, garlic, bay leaves, parsley, ground ginger, tomato, paprika, yellow bell pepper, chicken, white wine, boiling water

Taken from cookpad.com/us/recipes/365726-chicken-gizzard-stew (may not work)