Peruvian Rice with Gizzard

Hello, I hope that each and every one of you is very well! Right, so I'm going to tell you that today I went to Conad supermarket to do some shopping for the week that's just begun, and when I was in the chicken section I found something that I had never seen before. There was gizzard, and in that moment I didn't think twice about it and I bought them as they costed me less than a euro and a half. With that, I went to prepare one of the recipes that I would never have eaten a long time ago, and this was going to be the first time that I would make it.

Here I give you the way in which I served my dish so that you can see how easy it is but, without exaggerating, it's so tasty!

The gizzard casseroles with rice drive my crazy every time my mum makes them for me because they truly are delicious and it was for this reason that I didn't think twice about making it myself today. I really wanted to make it, but the part I enjoyed the most was eating it!

Honestly, I have experimented a little bit to see how it would work out as it was the first time I was doing it by myself. And because my family in Peru would still be sleeping at that time, I had to keep watching Youtube videos to help me. From there I was able to find a recipe with influences from one place or another so that I could make it taste extra nice.

I want to share how to start preparing the meal today with you and I hope that you like it too. I also hope that you can make this too as it's so easy, tasty and cheap! Let's start with the ingredients!

Ingredients for rice with gizzard:

• Half an onion chopped into small cubes
• Oil (it could be olive or vegetable oil)
• Peruvian chilli paste with maize (you can buy it in Chinese shops)
• Vinegar and salt to taste
• Soy sauce as a condiment
• One cup of honey
• 2 Garlic cloves
• Oregano
• A portion of gizzard washed and sliced

Method:

• The first thing we need to do it is wash the gizzards well. Once they have been drained well, you must then grab a knife and start cutting them into small slices, for example, cut them in half. Afterwards, in a container, you must make the dressing for the dish. You must only use red wine vinegar or if you have just red wine then you can add that too. Then, add a little bit of Peruvian chilli paste with maize, salt and oregano to taste, and this must be left to marinade for at least 15 minutes.
• Whilst the slices of gizzard are marinating, take half of the onion and cut it into as many small cubes as possible. This will help give a special flavour to our recipe. Additionally, you must then take the garlic and start to crush it with a pestle and mortar, or a knife (if you have garlic paste then that is much better).

  

• You must then put a lot of olive oil or vegetable oil in a hot frying pan, wait for it to heat up as after that you must add the sliced onion until they start to brown over a medium heat. Afterwards, you must add the cloves of garlic and start to mix the flavours together with a wooden spoon until they are all mixing in harmony.

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• Once the onion is already cooked, this is the perfect moment to add our portion of gizzards and start to mix the ingredients together over a high heat with a big wooden spoon.

  

• After 5 minutes, this is when open your soy sauce and add it to the frying pan. This will give the gizzard a very tasty flavour mixed with all of the ingredients you have already added, leaving you licking your fingers! Finally, if you have parsley or coriander you can add them to the little cubes and serve them like that as decoration.

Rice preparation:

1. It would be ideal to have a rice cooker and wait for that to cook the rice, but as I don't have one I had to improvise, and what I did was use a small pot with a little bit of water (the same quantity as the amount of rice) and start to mix it over a high heat so it boils quickly. Whilst this is going on I strain a small clove of garlic and salt into the rice so that it has the same taste as when I learnt how to make it at home.
2. You must wash the rice at least 3 times until you wash it and the water that runs through the rice comes out as clear as water from a pipe if you have a colander. Then drain the rice whilst the water is boiling with oil, garlic and a little bit of water.
3. Once the water is boiling you then must add the rice and from there turn the stove down to a low heat so that it doesn't burn. Then wait approximately 10 minutes (at most).
4. When the rice start to become granulated, you can grab a fork and start to move the dish in circles so that it finishes cooking quickly and all together.

To serve the rice, you can present it in an interesting way by putting it into a glass and then putting something on top of it so that it's appetising to look at. Also if you also want to you can add some boiled or fried potatoes. This dish is truly very versatile, as you can now see.

If you want to add some vegetables to it you can with a vegetable sauce with lemon and salt so that it tastes fresher on your palate. You can also serve it with a small glass of "chicha morada" (a Peruvian drink made from purple corn) if you're in Peru or a glass of water.

As you can see this is a very easy meal and it won't take you more than 20 minutes to finish cooking it. I'm sure that you will enjoy this recipe a lot, so much so that you're sucking your fingers afterwards.

I hope that you have liked this easy and cheap tutorial and that you try it in your own homes. Thank you very much for reading this recipe! See you soon for another tutorial on Peruvian recipes in Italy! And eat well!

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