ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Portuguese cuisine recipes - How to cook chicken gizzards

Updated on August 12, 2016

Portuguese cuisine

We don’t often hear about Portuguese cuisine as one of the worlds cuisines. We hear a lot about Chinese cuisine, Indian cuisine, Japanese cuisine and Mexican cuisine, but not about Portuguese cuisine. I often wonder why, given it is one of the richest. Here is the thing, you see, Portuguese people love to eat, so they made an art out of it.

I compare Portuguese cuisine a lot with Mexican, because it’s very rich in flavors, hot, spicy and a lot about abundance. You must have an indefinite amount of entrees and soup and main course and dessert. And people, literally, can go and on sitting at a table eating and drinking and talking for hours and hours.

The range of Portuguese cuisine is also interesting: it is very Mediterranean so while it privileges the grilled fish and steaks, just seasoned with salt and lemon and also the salads with lettuce and tomato, and obviously shellfish, it is also about casseroles and roasts and soups, all kind of imaginable soups. Then you have the pastry. The most recipes came from old convents, where a lot of desserts and all sorts of pastries were perfect. It is really heavenly and there are really must tries.

Getting to know Portuguese cuisine is amazing and surely, if you try, you will be a fan.

Starting by the top

So, when you get people together at your home, which for me is quite often, you really must have quite a few dishes prepared to amaze and delight. I leave you with one of my family’s recipes that always appeals to my guests. I usually serve this as a starter and it’s always highly praised. But it can also be a main course, if you find something to go with it or it can also be a tidbit.

It’s not difficult to do, but it takes time. I’m talking about CHICKEN GIZZARDS.

If you find Chicken gizzards are strange and you wonder how can people eat them, well, forget about that, just try to you’ll have your answer.

First of all go to a reliable butcher and buy a 1 kilo/2.2 pounds of chicken gizzards, then you’ll have to take some time cleaning them properly with hot water, that’s usually what I find most annoying, but once that is done it’s really easy.

Click thumbnail to view full-size
"Chouriço" Slicing the "chouriço", bacon ready
"Chouriço" | Source
Slicing the "chouriço", bacon ready
Slicing the "chouriço", bacon ready | Source


  • 1 Kilo / 2.2 pounds of chicken gizzards
  • 1 Onion
  • 4 Garlic cloves
  • Olive oil
  • Cloves (4)
  • 1 Chili pepper
  • Pepper at taste
  • Paprika at taste
  • Salt at taste
  • ½ l of white wine
  • 100 grs of bacon
  • 100 grs of a “Chouriço” (please be aware that “chouriço” is a tradittional portuguese pork sausage, it is smoked sausage, which you can actually eat without cooking. Adding it to the chicken gizzards gives a great taste, but you should look for this particular kind of sausage)

Click thumbnail to view full-size
The olive oil with the onion and garlicThe chicken gizzardsThe chicken gizzardsAdding the chicken gizzards to the panLetting the chicken gizzards colour for a whileAdding the "chouriço" and baconAdding the wineCooking processCooking processHalf way thereAlmost doneChicken gizzards done
The olive oil with the onion and garlic
The olive oil with the onion and garlic
The chicken gizzards
The chicken gizzards
The chicken gizzards
The chicken gizzards
Adding the chicken gizzards to the pan
Adding the chicken gizzards to the pan
Letting the chicken gizzards colour for a while
Letting the chicken gizzards colour for a while
Adding the "chouriço" and bacon
Adding the "chouriço" and bacon
Adding the wine
Adding the wine
Cooking process
Cooking process
Cooking process
Cooking process
Half way there
Half way there
Almost done
Almost done
Chicken gizzards done
Chicken gizzards done


In a medium-large saucepan heat your olive oil ( pour in the pan until its bottom is covered ) and add minced onions and 4 minced garlic cloves. Sauté for 10 minutes over medium heat until you find the onion has passed the translucent stage and is turning already a bit yellowish.

Then add salt and pepper to taste, 4 cloves and a red chilli pepper (can be dried).

About the red chilli pepper it’s important to mention you should add it whole if you are not into the really hot, hot stuff. If you slice it, you will really feel the heat while heating. So, it really depends on your taste.

Add the chicken gizzards, reduce the heat and let them simmer for a while, stirring with the spoon every now and then.

In the meantime finely slice the “Chouriço” and cut the bacon into cubes. As soon as you are done, add these two ingredients to the pan. Afterwards, cover all the ingredients on the pan with white wine (around 1/2 l).

Increase the heat to the maximum and allow it to boil and as soon as it starts to boil reduce the heat to the minimum medium and let it simmer for two hours.

Once the two hours have gone by the wine will have reduced and thicken to a gravy look (If it is still not thick enough, increase the heat for a while, until it has the right consistency). Taste the gravy to see if it is to your liking or if you should add some more salt or pepper for instance. If you find it is to your liking, you’re done.

Once it's ready

Just serve it alongside some bread, since it’s great to dip the bread in the gravy you get from cooking the gizzards. Once you try this you’ll find out you just can’t get enough. Choose a nice wine to pair with the gizzards or just go with beer, it’s great.

Some tips

If you store the cooked gizzards in the fridge for two or three days, but you can also freeze it for longer periods of time. Whenever you feel like eating gizzards unfreeze them at room temperature and re-heat them.

If you keep them in the fridge overnight and serve them only the day after you cooked them, the flavour will be even better.

To wrap it up

Chicken gizzards is a traditional Portuguese dish very well liked, specially sided by a nice cold beer or a glass of wine. It is present in every Portuguese “Tasca” (I will get to these later) and also a lot of fancy restaurants, because it basically appeals to everybody.

It is customary on a night out to have a break from bars, in the middle of the night, to go somewhere and eat some chicken gizzards and other typical titbits. So, titbit or entrée, lunch, dinner or the middle of the night, you just won’t get enough of them, so have a try.

Hope you enjoy!

Stay tuned for more Portuguese cuisine recipes.

Next: Very easy and simply delicious… A summer must… Donax (cockles).

You can also see:

Portuguese cuisine recipe - Donax / Clams and Cockles

Other portuguese recipes (go to the Food and Recipes group theme)

Have you ever tried Portuguese cuisine?

See results

Would you like to learn more about Portuguese cuisine?

See results

Please let me know if you liked this hub... Leave a comment and don't forget to vote.

For more information check out my profile and stop by my other hubs.

© Copyright To use part or the whole article you must first get written permission from the author. Feel free, nonetheless, to use an intro of the hub with a link to the article here on hubpages for the rest of the article.

© 2011 Joana e Bruno


    0 of 8192 characters used
    Post Comment
    • profile image


      7 years ago

      Portuguese cuisine rules! I am Portuguese from Portugal and I have seen a lot about Chinese cuisine, Indian cuisine, Japanese cuisine and Mexican cuisine, but not about Portuguese cuisine. I wonder ?? Simple, the Portuguese cuisine is being ignored by many people. A closed mind people that is. They should check it out and its my favorite and I lived in America. I don't like here. I am going back to Portugal soon (less than 3 years from now) because Europe is awesome for many reasons.

      I always ate chicken gizzard stew with cubed potatoes and Portuguese rices in it along with Portuguese bread on side for dip the sauce. DELICIOUS! Please try it! We, Portuguese, deserve the attention and keep your mind open. I am not talking about BRAZIL. The America needs to know about Portuguese from Portugal foods as well. :D

    • profile image


      7 years ago

      I have just returned from the beautiful Algarve and the Alentejo. I visit Portugal every year and there is nothing sad about that. If anyone hasn't been they must go, even. I advise it. You need to taste it for yourself.

    • algarveview profile imageAUTHOR

      Joana e Bruno 

      7 years ago from Algarve, Portugal

      Hello, Jordan, I hope you like it. Thanks a lot for reading and commenting! Have a great day!

    • profile image

      Jordan p 

      7 years ago

      I am Portuguese, can' wait to cook this recipe. Heading out to get what I need. I will post after I eat. Thank you.

    • algarveview profile imageAUTHOR

      Joana e Bruno 

      8 years ago from Algarve, Portugal

      Hi, Lita, thanks for reading and commenting. Your recipe seems very interesting, I would love to learn how to cook chicken gizzards your way and I hope you like my recipe. Have a great day! All the best!

    • Lita C. Malicdem profile image

      Lita C. Malicdem 

      8 years ago from Philippines

      Filipinos normally cook chicken gizzards into a recipe called "adobo"- putting all ingredients like garlic, onions, vinegar, black pepper, soy sauce, and salt to taste together with the gizzards, producing an oily sauce when done. I'll try your recipe although I will have to use the "chorizo de bilbao" instead which is easy to find here in our country. I love the idea of white wine instead of vinegar. Thanks for sharing this!

    • algarveview profile imageAUTHOR

      Joana e Bruno 

      8 years ago from Algarve, Portugal

      Hello, Steve, thank you for your comment. Hope you try it (if you haven't already) and perhaps you can advise on a good wine to go with it.

    • steveamy profile image


      8 years ago from Florida

      Having grown up in the northeast Portuguese food was available... as were the wines which were and are still bargains...Look forward to more recipes


    This website uses cookies

    As a user in the EEA, your approval is needed on a few things. To provide a better website experience, uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

    For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at:

    Show Details
    HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
    LoginThis is necessary to sign in to the HubPages Service.
    Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
    AkismetThis is used to detect comment spam. (Privacy Policy)
    HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
    HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
    Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
    CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
    Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the or domains, for performance and efficiency reasons. (Privacy Policy)
    Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
    Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
    Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
    Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
    Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
    VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
    PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
    Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
    MavenThis supports the Maven widget and search functionality. (Privacy Policy)
    Google AdSenseThis is an ad network. (Privacy Policy)
    Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
    Index ExchangeThis is an ad network. (Privacy Policy)
    SovrnThis is an ad network. (Privacy Policy)
    Facebook AdsThis is an ad network. (Privacy Policy)
    Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
    AppNexusThis is an ad network. (Privacy Policy)
    OpenxThis is an ad network. (Privacy Policy)
    Rubicon ProjectThis is an ad network. (Privacy Policy)
    TripleLiftThis is an ad network. (Privacy Policy)
    Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
    Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
    Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
    Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
    ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
    Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)
    ClickscoThis is a data management platform studying reader behavior (Privacy Policy)