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4 Serves
98 Mins
24 g
40 g
3 g
Clean the chicken gizzards thoroughly and place them in a large pot with water, salt, and onion. Boil until tender, then drain and dice into bite-sized pieces.
Ingredients, vitamins, and health benefits
Chicken Gizzards
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
42 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
287 mg / 1,250 mgPotassium
662 mg / 4,700 mgSodium
1019 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
272 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Peel the ripe plantains and cut them into cubes. Heat vegetable oil in a deep-frying pot and fry the plantain cubes until golden brown. Remove with a slotted spoon and drain on paper towels.
In the same hot oil, fry the boiled, diced chicken gizzards until they are browned and slightly crispy. Remove and set aside.
In a separate frying pan, sauté chopped onions, garlic, and bell peppers in a small amount of oil. Add the fried gizzards and plantains to the pan.
Season the mixture with salt, black pepper, and hot sauce to taste. Stir gently to combine all flavors and serve hot.
Hot Water
Salt
Onion
Ripe Plantains
Garlic
Green Bell Pepper
Black Pepper
Hot Sauce
Vitamin A
32 µg / 900 µgVitamin C
38 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
42 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
287 mg / 1,250 mgPotassium
662 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
272 mg / 300 mgCaffeine
0 mgNet Carbs
2
g47
g8
g
AmericanZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
45 µg / 55 µgAlcohol
0 g