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!
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.