Mains
Smothered Chicken Gizzards and Rice
Slow-braised chicken gizzards turn wonderfully tender in a dark, savory gravy spooned generously over steamed rice.
Gizzards need time more than anything else, and this dish gives them plenty of it, simmering low until they go from chewy to tender enough to cut with a fork. It's an old thrifty supper that turns an overlooked cut into something people ask for seconds of. A splash of vinegar at the end brightens the whole pot.
Ingredients
- 2 pounds chicken gizzards, trimmed and halved
- 1 1/2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons vegetable oil
- 1/3 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon apple cider vinegar
- Cooked white rice, for serving
Instructions
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1
Season the gizzardsPat the gizzards dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
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2
Brown the gizzardsHeat the oil in a Dutch oven over medium-high heat and brown the gizzards in batches, about 4 minutes per batch, then remove to a plate.
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3
Build the rouxAdd the flour to the drippings left in the pot and cook, stirring constantly, for 3 to 4 minutes until light brown.
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4
Sauté the vegetablesStir in the onion and bell pepper and cook for 5 minutes until softened, then add the garlic and cook 30 seconds more.
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5
Simmer low and slowWhisk in the chicken broth, hot sauce, remaining salt and pepper, and the browned gizzards, then bring to a simmer, cover, and cook over low heat for 1 hour, stirring occasionally, until the gizzards are fork-tender.
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6
Brighten and finishStir in the apple cider vinegar and simmer uncovered for 5 more minutes to thicken the gravy slightly.
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7
Serve over riceSpoon the gizzards and gravy generously over steamed white rice.
Okra & Oak Tip
Give the gizzards the full hour of low simmering — rushing this step is the number one reason they turn out rubbery.
Storage
Refrigerate in a covered container for up to 4 days; the flavor deepens overnight, making this an excellent make-ahead dish.
Frequently Asked Questions
Yes, brown the gizzards and build the gravy on the stovetop first, then transfer everything to a slow cooker on low for 4 to 5 hours.
They likely need more time — gizzards are a tough muscle that only becomes tender with a long, slow braise.
Nutrition
Per serving. Values are estimates.
350
Calories
31g
Protein
26g
Carbs
13g
Fat
