Chicken Gizzard Bicol Express Recipe

 

Chicken Gizzard Bicol Express is a chicken gizzard version of the classic Filipino meal "Bicol Express," which is famed for its spicy and creamy sauce and is normally made with pig and shrimp paste. Instead of pork, chicken gizzards are utilized as the major protein in this variant. The term "Bicol Express" is taken from the Philippines' Bicol area, which is known for its love of spicy food. The strong and spicy tastes of this meal are complemented by the creamy richness of coconut milk. It's a delectable and soothing Filipino cuisine, especially for individuals who appreciate a blend of spice and creaminess in their food.

Any Bicol Express dish will provide you with a delightfully easy but gratifying blend of sweet and spicy flavors. This meal is one of several Bicolanos favorites that makes use of the rich and delicious coconut milk. We all know that gata is a Filipino favorite, but Bicol Express is one of, if not the greatest dish where coconut milk is the star of the show. Serve this at any dinner table and the folks you're eating with will be unable to get enough!

Sure, Bicol Express is unbelievably tasty on its own. But have you ever pondered what you might do to give it a boost? We're not simply talking about adding extra chili peppers for greater heat — though you certainly may if that's your thing. Instead, we're talking about swapping out the traditional Bicol Express's major protein! Instead of the customary pork belly, why not spice up your Bicol Express with some tasty chicken gizzards?

What are Chicken Gizzards?

The idea of eating chicken gizzards should not come as a surprise to more experimental eaters. However, some of you may be scratching your heads right now, wondering what chicken gizzards are. So, look no further! Chicken gizzards are organs within a chicken's stomach that aid in digestion. Along with chicken hearts, livers, and kidneys, gizzards are among the most frequent chicken organs seen at street markets throughout the United States and Southeast Asia. Gizzards are frequently fried and served with a boiling hot sauce in the southern states of the United States. 

Some people even use this meat in traditional Filipino dishes instead of the usual cut! Adobong atay, or chicken liver and gizzard adobo, is a popular dish that fills the stomach without breaking the pocketbook. Chicken liver and gizzard have a distinct texture that you won't find in standard amounts, giving it an even more memorable eating experience!

Chicken gizzards, like other typical chicken pieces, are appreciated for their rich flavor. Some people compare it to chicken thighs or wings. Gizzards, a muscle used by chickens to digest food, are predictably chewier than other portions of the popular protein. However, with proper cooking and marinating time, your gizzards will be as juicy and soft as pork belly – perfect for your Bicol Express!

Now that you've learned everything there is to know about chicken gizzard, it's time to begin cooking! Try this time-honored dish with this delicate beef, and you could discover a new favorite!

Chicken Gizzard Bicol Express Recipe

- Naturally, the first step in creating this Chicken Gizzard Bicol Express is softening your chicken gizzard. To do this, cook a pound of pork in water until it is soft. You may lay it aside after it's as succulent as you want it. Begin by heating the oil in a skillet; sauté the garlic until it begins to brown, then add the onion. Cook the garlic and onion together until the onion pieces soften.

- Add the boiling gizzard pieces to the mix and sauté for about two minutes. Then, combine your shrimp paste or bagoong with your searing hot chili peppers. Before adding 2 cups of water to your Bicol Express, stir what you have so far. Bring your dish to a boil, and let the aroma whet your appetite for the delicious food to come!

- Add 40 grams of Knorr Ginataang Gulay Mix to your Bicol Express for more taste! Cover the pan after your food has been well mixed. Reduce the heat to low and cook for 8 to 10 minutes. Next, add your winged beans, or sigarilyas; simmer and stir for 5 minutes more. Transfer your Bicol Express to a serving bowl after sprinkling with ground black pepper.

- You're ready to eat your Chicken Gizzard Bicol Express with a heaping dish of white rice! Dig it with your loved ones – and have some water nearby to keep that spice at bay!

Here's a basic recipe for Chicken Gizzard Bicol Express:

Ingredients:

- 500 grams chicken gizzards, cleaned and trimmed

- 2 tablespoons cooking oil (canola, vegetable, or coconut oil)

- 1 small onion, finely chopped

- 3 cloves garlic, minced

- 1 thumb-sized piece of ginger, minced

- 2-3 red or green chili peppers (siling labuyo), sliced (adjust to your spice preference)

- 2-3 pieces of long green chili peppers (siling pansigang), sliced diagonally (adjust to your spice preference)

- 1 can (400ml) coconut milk

- 2-3 tablespoons shrimp paste (bagoong alamang)

- Salt and pepper to taste

Instructions:

1. Prepare the Chicken Gizzards:

   - Remove any membranes and extra fat from the chicken gizzards. If they are huge, cut them into bite-sized pieces.

2. Heat Oil and Sauté Aromatics:

   - Heat the cooking oil in a big pan or wok over medium heat.

   - Combine the chopped onion, minced garlic, and minced ginger in a mixing bowl. Sauté the onion and garlic until transparent and aromatic.

3. Add Chicken Gizzards:

   - Cook the chicken gizzards in the pan until they begin to brown on both sides. This should just take 5-7 minutes.

4. Add Chili Peppers:

   - To the pan, add the sliced red or green chili peppers and long green chili peppers. Stir-fry for a few minutes to let the spices and flavors come out.

5. Incorporate Shrimp Paste:

   - Mix the shrimp paste (bagoong alamang) with the remaining ingredients in the pan. Cook for another 2-3 minutes to allow the flavors to mingle.

6. Pour in Coconut Milk:

   - Pour in the coconut milk and whisk to blend with the remaining ingredients.

7. Simmer and Cook:

   - Bring the mixture to a boil, then lower to a low heat. Cook for 20-30 minutes, or until the gizzards are soft and the sauce has thickened. To prevent sticking and ensure even cooking, stir occasionally.

8. Season and Adjust:

   - Season with salt and pepper as desired. If desired, increase the spiciness with extra chili peppers.

9. Serve Hot:

   - Remove the skillet from the heat when the chicken gizzards are cooked and the sauce is thick and creamy.

   - With steamed rice, serve the Chicken Gizzard Bicol Express hot. Enjoy!