Locrio de Molleja de Pollo

Let me tell you about one of my all-time favorite comfort foods: Locrio de Molleja de Pollo. Growing up in a household where family gatherings were frequent, this dish always found a way to grace our table. The aroma of cooking chicken gizzards filled the air, creating an inviting atmosphere that made everyone feel at home. It’s not just about the food; it’s about the memories attached to it. My grandmother would often whip this up, showcasing her culinary magic. Every bite is filled with nostalgia, making it a goto for celebrations or a cozy family dinner. I remember watching her as she expertly combined each ingredient, turning simple components into a heartwarming dish that brought us together, and I bet once you try Locrio de Molleja de Pollo, it will become a cherished recipe in your household as well.

What Goes Into Locrio de Molleja de Pollo

In crafting Locrio de Molleja de Pollo, the harmony of ingredients plays a crucial role. Each component has its purpose and contributes to the overall flavor profile. The key players include the chicken gizzards, which are tender and flavorful when cooked properly, and the aromatic vegetables that add depth and balance. Together, these ingredients create a symphony of tastes that makes this dish a beloved classic.

• 1 pound chicken gizzards (cleaned, see tips above the recipe)
• 1½ tablespoons salt (or to taste, divided)
• 1½ teaspoons pepper (freshly cracked, or to taste, divided)
• 1½ teaspoons oregano (dry, ground, divided)
• 1 bay leaf (optional)
• 2 tablespoons vegetable oil
• 2 bell peppers (or cubanela peppers)
• 1 small red onion (cut into slices)
• ½ teaspoon mashed garlic
• 4 plum tomatoes (cut into quarters)
• ¼ cup pitted green olives (optional)
• 1 cup tomato sauce
• 4 sprigs parsley (minced)
• 1 cilantro ancho (culantro leaf, sawtooth coriander leaf, optional)
• 4 cups long-grain rice

How to Cook Locrio de Molleja de Pollo

Cooking Locrio de Molleja de Pollo is a delightful experience that fills your kitchen with amazing aromas. Let’s walk through the steps together to ensure you create the perfect dish. With the right techniques, you’ll achieve flawless results that will impress your family and friends.

1. Begin by adding the chicken gizzards to a large pot along with 1 quart of water. Season this mixture with 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of oregano, and the bay leaf. Bring this to a boil and let it cook until the gizzards are very tender. This can take anywhere from 60 to 90 minutes, so be patient. If it starts to dry out, don’t hesitate to add more water.
2. Once tender, separate the gizzards from the liquid and set both aside for later. This broth will be instrumental in adding flavor to your rice.
3. In a separate heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the browned gizzards and sauté them until they’re lightly browned. Be careful of splattering oil!
4. Next, stir in the bell peppers, red onion, and mashed garlic. Keep cooking, stirring frequently until the onions become translucent.
5. After that, add in the plum tomatoes, any green olives if you’re using them, and a teaspoon of oregano. Pour in the tomato sauce and let everything simmer together for a few minutes.
6. Now it’s time to incorporate the liquid from boiling the gizzards. Pour in about 4 cups. If this isn’t enough, you can add fresh water to ensure you have ample cooking liquid. Season with salt and pepper to taste.
7. Allow the mixture to reach a simmer. Once it’s boiling, carefully stir in the long-grain rice and adjust the heat to maintain a gentle simmer. It’s essential to stir frequently to prevent sticking.
8. When most of the liquid has evaporated, cover the pot with an airtight lid and reduce the heat to low. Cook for about 15 minutes, then uncover and stir the rice so that the layers are mixed.
9. Cover again and let it cook for an additional 5 minutes. At this point, taste the rice; it should be firm yet fully cooked. If necessary, cover and cook for another 5 minutes until done.
10. Once the rice is perfectly cooked, remove it from the heat. Carefully transfer the Locrio de Molleja de Pollo into a serving bowl. Don’t forget to discard the bay leaf before serving. Enjoy!

How to Switch It Up

There are plenty of ways you can switch up Locrio de Molleja de Pollo to suit your tastes. Here are some fantastic tips to consider:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to preserve texture.
• Freezing: Yes, you can freeze this dish! Make sure it’s completely cooled before transferring it to a freezer-safe container. It can last for up to three months.
• Flavor Variations: Experiment with different spices like cumin or paprika to give the dish a unique twist.
• Vegetable Additions: Feel free to add more vegetables such as carrots or peas for extra nutrition and color.
• Serving Suggestions: Pair it with a fresh salad or some crispy fried plantains for a deliciously balanced meal.

Perfect Pairings for Locrio de Molleja de Pollo

Serving Locrio de Molleja de Pollo can be just as delightful as making it. Here are some fantastic pairing suggestions:

• Salad: A light salad with vinaigrette complements the rich flavors of the dish beautifully. Consider a simple mixed green salad with a citrus dressing.
• Plantains: Fried plantains add a sweet crunch that contrasts wonderfully with the savory gizzards.
• Beans: A side of black beans can enhance the meal while providing additional protein.
• Rice Options: If you want something different, try serving it with a side of flavored rice, such as coconut rice, to elevate the experience.
• Occasions: This dish is perfect for family gatherings, celebrations, or casual dinners. It’s sure to impress!
• Storage Tips: Any leftovers can be stored in the fridge for subsequent meals. The flavors deepen over time, making for a great next-day lunch.

FAQ

Conclusion

In summary, Locrio de Molleja de Pollo is a delightful dish that combines rich flavors and comforting textures that will surely impress anyone who tries it. Whether you’re gathering friends for a casual dinner or just treating yourself to a comforting meal, this recipe will not disappoint. I encourage you to give it a try; it could become a new favorite in your kitchen!

Locrio de Molleja de Pollo

The ultimate comfort food, Locrio de Molleja de Pollo combines tender chicken gizzards with flavorful rice, creating a rich and hearty dish. Perfect for family dinners or gatherings, this easy weeknight recipe promises satisfaction. Dive into a bowl tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner

Cuisine Latin

Servings 4 servings

Calories 450 kcal

Equipment

• Instant Pot
• Oven
• Large Pot
• Wooden Spoon
• Saucepan
• Chef's Knife

Ingredients

  

• 1 pound chicken gizzards cleaned, see tips above the recipe
• 1.5 tablespoons salt or to taste, divided
• 1.5 teaspoons pepper freshly cracked, or to taste, divided
• 1.5 teaspoons oregano dry, ground, divided
• 1 leaf bay leaf optional
• 2 tablespoons vegetable oil
• 2 pieces bell peppers or cubanela peppers
• 1 small red onion cut into slices
• 0.5 teaspoon mashed garlic
• 4 pieces plum tomatoes cut into quarters
• 0.25 cup pitted green olives optional
• 1 cup tomato sauce
• 4 sprigs parsley minced
• 1 piece cilantro ancho culantro leaf, sawtooth coriander leaf, optional
• 4 cups long-grain rice

Instructions

 

• Begin by adding the chicken gizzards to a large pot along with 1 quart of water. Season this mixture with 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of oregano, and the bay leaf. Bring this to a boil and let it cook until the gizzards are very tender. This can take anywhere from 60 to 90 minutes, so be patient. If it starts to dry out, don’t hesitate to add more water.
• Once tender, separate the gizzards from the liquid and set both aside for later. This broth will be instrumental in adding flavor to your rice.
• In a separate heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the browned gizzards and sauté them until they’re lightly browned. Be careful of splattering oil!
• Next, stir in the bell peppers, red onion, and mashed garlic. Keep cooking, stirring frequently until the onions become translucent.
• After that, add in the plum tomatoes, any green olives if you’re using them, and a teaspoon of oregano. Pour in the tomato sauce and let everything simmer together for a few minutes.
• Now it’s time to incorporate the liquid from boiling the gizzards. Pour in about 4 cups. If this isn’t enough, you can add fresh water to ensure you have ample cooking liquid. Season with salt and pepper to taste.
• Allow the mixture to reach a simmer. Once it’s boiling, carefully stir in the long-grain rice and adjust the heat to maintain a gentle simmer. It’s essential to stir frequently to prevent sticking.
• When most of the liquid has evaporated, cover the pot with an airtight lid and reduce the heat to low. Cook for about 15 minutes, then uncover and stir the rice so that the layers are mixed.
• Cover again and let it cook for an additional 5 minutes. At this point, taste the rice; it should be firm yet fully cooked. If necessary, cover and cook for another 5 minutes until done.
• Once the rice is perfectly cooked, remove it from the heat. Carefully transfer the Locrio de Molleja de Pollo into a serving bowl. Don’t forget to discard the bay leaf before serving. Enjoy!

Notes

• Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to preserve texture.
• Tip 2: Yes, you can freeze this dish! Make sure it’s completely cooled before transferring it to a freezer-safe container. It can last for up to three months.
• Tip 3: Experiment with different spices like cumin or paprika to give the dish a unique twist.
• Tip 4: Feel free to add more vegetables such as carrots or peas for extra nutrition and color.
• Tip 5: Pair it with a fresh salad or some crispy fried plantains for a deliciously balanced meal.

Keyword chicken gizzards recipe, comfort food, easy weeknight dinner, Locrio de Molleja de Pollo

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.