[Recipe] Locrio de Molleja de Pollo (Rice and Chicken Gizzards)

1. Boiling gizzards

1. 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.

2. Sautéing

1. 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.

3. Cooking rice

1. 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.

4. Serving

1. 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.