Locrio de molleja de pollo (rice and chicken gizzards) is an incredibly flavorful dish, you'll be surprised how much you'll like it.
Why we ❤️ it
Gizzards are not the most popular or common part of the chicken, but they are one of my favorites. Cooked well, they are flavorful and tender, and in this mollejas de pollo recipe they are quite a spectacle.
This is one of my favorite locrios, and I really like the combination of the texture of the gizzards, the vegetables, herbs, and spices.
What are chicken gizzards
The gizzard is the muscular stomach of poultry, which - instead of teeth - is used to grind grain and other foods. This results in a tough, lean muscle that requires long cooking.
Gizzards have a particular flavor and texture that I like a lot but might not appeal to those who are not used to eating them. The only way to know if you'll like it is by trying it.
How to cook chicken gizzards
In this recipe, chicken gizzards are cooked by boiling them in seasoned water first. Once tenderized by boiling, we proceed to sautee them with vegetables and seasonings, before adding the rice.
Boiling them beforehand is made necessary by the toughness of this meat, which takes much longer to cook than any other chicken parts.
Sobre esta receta
As I include more recipes in our collection I am adding the more obscure ones (although not unknown to Dominicans), like this recipe. Unlike many places, where gizzards, along with other viscera, are considered an inedible byproduct, in the Dominican Republic, it is a delicacy.
There is not much difference between this and other locrios, except the use of mollejas which requires a different cooking method and time than other locrios.
Unless you are a talented chewer, we suggest you take your time preparing this recipe, the sweetbreads take a long time to soften.
This recipe serves 4 generous portions.
[Recipe] Locrio de Molleja de Pollo (Rice and Chicken Gizzards)
- 1 pound chicken gizzards, [0.9 kg]
- 2½ teaspoons salt, divided
- ¼ teaspoon pepper (freshly-cracked, or ground)
- 1 pinch oregano (dry, ground)
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- ¼ cup green peas, petit pois, frozen or canned, optional
- 1 teaspoon minced garlic
- 5 thyme, optional
- ¼ cup pitted green olives, seeded
- ¼ cup chopped celery
- 1 cup diced auyama (kabocha squash)
- 1 teaspoon finely chopped cilantro
- 1 cup tomato sauce
- 4 cups rice
- Boiling gizzards: Clean the gizzards of excess fat if you like, and check that there is no sand left in them (there shouldn't be if you buy them from the supermarket).Add the gizzards to a large pot, and boil in ½ gallon [2 lt] of water with a teaspoon of salt, a pinch of pepper and a pinch of oregano until tender, which can be 30 minutes to an hour. A pressure cooker speeds up this step. Remove the gizzards from the water. Place the gizzards on a paper towel to absorb excess water. Reserve the gizzards and the water in which they were boiled.
- Sautéing: Heat the oil in a 2 gallon [8 liter] capacity heavy-bottomed pot.Add the gizzards and brown the gizzards (beware of oil splatter). for about two minutes, then add bell pepper, peas, garlic, thyme, olives, celery, auyama, and cilantro. Cook over low heat until vegetables are slightly softened. Add the tomato sauce and mix well.Add the water, increase the heat to medium-high, and season with salt to taste.
- Cooking rice: Once the liquid is boiling, add the rice and stir frequently to prevent sticking.When the liquid has evaporated, cover with an airtight lid and cook over low heat. After 15 minutes, uncover and stir, so that the rice that was on top ends up on the bottom.Cover again and cook for 5 more minutes. Taste the rice, it should be firm, but cooked through. If necessary cover and cook for another 5 minutes.
- Serving: Once the rice is cooked, remove it from the heat and immediately place it in a serving bowl. Remove the concon, and serve on the side.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.