Portuguese chicken gizzards (moelas) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Portugal Servings: 4-6
Portugal Servings: 4-6Portuguese Chicken Gizzards, or ‘Moelas’, are a traditional Portuguese dish that encapsulates the rustic and hearty flavors of the country’s cuisine. This stew celebrates the rich culinary heritage of Portugal, where gizzards are slow-cooked to tender perfection, absorbing the vibrant flavors of wine, garlic, and spices. Moelas are often served as petiscos (tapas) in Portuguese homes and bars, enjoyed with crusty bread for soaking up the delicious sauce.
Ingredients
- chicken gizzards – 2 lbs / 900 g
- olive oil – 3 tbsp / 45 ml
- onion, chopped – 1 large / 200 g
- garlic cloves, minced – 4 cloves
- tomato paste – 2 tbsp / 30 g
- red wine – 1 cup / 240 ml
- chicken stock – 1 cup / 240 ml
- bay leaves – 2 leaves
- paprika – 2 tsp / 5 g
- salt – to taste
- black pepper – to taste
- parsley, chopped – 1/4 cup / 15 g
Instructions
- Clean the chicken gizzards thoroughly under cold running water.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent.
- Stir in minced garlic and cook for another minute until fragrant.
- Add tomato paste, mixing it thoroughly with the onions and garlic.
- Pour in the red wine and let it simmer for 2-3 minutes to allow the alcohol to evaporate.
- Add chicken gizzards, chicken stock, bay leaves, and paprika to the pot. Season with salt and black pepper.
- Lower the heat, cover, and let the stew simmer slowly for about 1.5 to 2 hours until the gizzards are tender.
- Check occasionally, stirring and adding more stock if necessary.
- Garnish with chopped parsley before serving.
Substitutions
- red wine -> white wine
- chicken stock -> vegetable stock
- parsley -> cilantro
Enhancements in the Next Evolution
- Add a teaspoon of smoked paprika for a deeper, smokier flavor.
- Include some diced bell peppers for added sweetness and color.
- Marinate the gizzards in wine, garlic, and paprika for 1 hour before cooking to enhance flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
