Entree: Brazil – Bahia – Moela de Galinha (Slow-simmered Bahian chicken gizzard stew enriched with coconut milk and dendê oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) chicken gizzards, cleaned
- 2 tbsp (30 ml) dendê (palm) oil
- 1 tbsp (15 ml) neutral vegetable oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (about 1 1/2 cups / 240 g)
- 1 red bell pepper, seeded and sliced
- 1 small malagueta or serrano pepper, minced (about 1 tsp / 2 g)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) lime juice
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) chopped green onion for garnish

Instructions

1. Rinse gizzards and place in a medium pot; cover with water, add a pinch of salt, bring to a simmer and cook gently until tender, about 45–60 minutes. Drain and set aside.
2. Heat the dendê oil and vegetable oil in a heavy skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic, cumin and smoked paprika; cook until fragrant, about 1 minute.
4. Stir in the chopped tomatoes, bell pepper and minced hot pepper; cook down until tomatoes soften, about 6–8 minutes.
5. Add the cooked gizzards, chicken stock and bay leaf; bring to a simmer, cover partially and simmer gently for 15 minutes to marry flavors.
6. Pour in the coconut milk, simmer uncovered for another 5–8 minutes until slightly thickened. Adjust seasoning with salt and pepper.
7. Remove from heat, stir in lime juice and chopped cilantro. Garnish with green onion and serve hot with white rice or farofa.