[Recipe] Locrio de Molleja de Pollo (Rice and Chicken Gizzards)
User Reviews
5
[Recipe] Locrio de Molleja de Pollo (Rice and Chicken Gizzards)
Description
This recipe for Locrio de Molleja de Pollo uses chicken gizzards as the primary protein sautéed with a variety of vegetables such as diced red bell pepper, green peas, celery, and kabocha squash, which add texture and subtle sweetness. The gizzards are initially boiled to soften their firm texture, then browned in olive oil to develop flavor before combining with the vegetables and fresh herbs like cilantro and dry oregano. A rich tomato sauce and the reserved cooking liquid from the gizzards contribute moisture and a savory depth to the rice as it cooks.
The rice is cooked alongside the sautéed gizzards and vegetables, absorbing the flavorful tomato-based broth and seasoning to produce a hearty one-pot meal. The combination of tender gizzards with soft but textured vegetables and fluffy rice creates a balanced dish commonly enjoyed in Dominican cooking.
This dish suits a main meal served warm, offering a filling and flavorful experience that leverages chicken gizzards' unique taste and texture. Garnishes or side dishes are not detailed but could include simple salads or starchy sides to complement the rich flavors.
Notes mention the nutritional values were estimated using turkey gizzards due to data availability, but the preparation and ingredients remain accurate for chicken gizzards.
Ingredients
- 1 pound chicken gizzards [0.9 kg]
- 2½ teaspoons salt divided
- ¼ teaspoon black 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 garlic minced
- 5 thyme optional
- ¼ cup green olives seeded, pitted
- ¼ cup celery chopped
- 1 cup auyama (kabocha squash) diced
- 1 teaspoon cilantro finely chopped
- 1 cup tomato sauce
- 4 cups rice
Instructions
1. 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.
2. 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.
3. 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.
4. 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.
Notes
- Use fresh chicken gizzards cleaned of excess fat and grit; soak or rinse well to ensure no sand remains.
- Simmer gizzards until tender; this can take from 30 minutes to an hour depending on size, or use a pressure cooker to reduce time.
- Reserve the cooking water from the gizzards to enhance the rice's flavor when cooking.
- This recipe provides a practical way to incorporate chicken gizzards into a balanced rice dish with vegetables and tomato sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 911 kcal
% Daily Value*
| Calories | 911kcal | 46% |
| Carbohydrates | 156g | 52% |
| Protein | 36g | 72% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 307mg | 102% |
| Sodium | 2109mg | 88% |
| Potassium | 790mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1004IU | 20% |
| Vitamin C | 26mg | 29% |
| Calcium | 111mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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