SoFrit Chicken Gizzards & Harts in Tomato Pepper sauce
Have I got a Treat Of a recipe for your Crock Pot today. Slow Cooker Sofrit “Chicken Gizzards & Harts In a Tomato Pepper Sauce”. I went to the Google’s to see what the Italian translation for Chicken Gizzards was and found out that my conglomeration was a recipe. I had never heard of SoFrit. Oh By the Way the Italian Translation for Chicken Gizzards is “Ventriglio Di Pollo”. Olives-N-Okra Talk about Sofrit, or Chicken Gizzards & Hearts in Hot Sauce being and old Italian dish common in Rhode Island. My ingredients are so close that I am calling my dish SoFrit. Instead of Ventriglio Di Pollo or Italian Chicken Gizzards.
I adapted this from an idea of what chicken gizzards would taste like with certain other flavors. I’m as Hillbilly as the next country boy. One of the favorite dishes growing up was fried chicken gizzards and harts. The only issue with frying them is you have to stew them first or they are tough and chewy. And I would bet that most of the people that claim to not like chicken gizzards have had tough and chewy ones. But making them in the Slow Cooker with a Tomato and Pepper sauce makes them Tender and delicious. I find it amazing how similar recipes can be when you are just tying to make good food from inexpensive ingredients.
- 1 or 2 pounds of chicken gizzards and harts
- Chicken Broth Base or Bouillon Cube
- Small can of tomato paste
- 2 cans or 8 ounces of canned mushrooms
- 1 bag of frozen red, green and yellow peppers and onions or pepper stir-fry
- Garlic cloves 4 to 6 or garlic powder to taste
- 1 Bay Leave
- Basel to taste
- Hot Pepper Flakes to taste
- 1 to 2 table spoons of sugar
- 1 Cup of Quinoa Before Cooking
Looks like a lot of stuff but its not as much as you think. Ok open the Pepper Mix and put half in the bottom of the Slow Cooker. Clean you Chicken Gizzards and Harts. To clean them all you do is look for large piece of gristle and the green lining of the gizzard. Cut away or remove them. Toss in the crock with the peppers. Now open the tomato paste and spread it over the top. Drain the Mushrooms and save the can spread the mushrooms over the top. Now take the can and fill it back up with warm water and put your chicken broth base or bouillon cubes and stir to dissolve. Pour the broth over the Chicken Gizzards. Add your spices and any other spice you like. Hold back on the Salt and Pepper until it is finished cooking the Chicken Soup Base or Bouillon cubes can be very salty. Put on High for 2 to 3 hours or low for 7 to 8 hours. Or until the Chicken Gizzards are tender enough to cut with a fork. This Makes a Wonderful Rich almost Creamy Tomato Sauce. That is and amazing complement to the Tender and Delicious Chicken Gizzards.
Following the Package Directions Make your Quinoa. Normally it is one Cup of Quinoa to 2 cups of water Bring to a Boil and simmer until the water is absorbed. I like to add a Pinch of Salt and when the Quinoa is finished I let it set for 20 minutes. And Fold in a few pats of Butter.
Serve your SoFrit Over your Quinoa like rice. Or you can serve your SoFrit over Rice Or with a Good Pasta.
Another Option is to when the Sofrit is all most finished. Add a Package of Frozen California Mix. Or add into the Slow Cooker Fresh Vegetables like Broccoli Cauliflower and Carrots. Or just serve it over A good Italian Bread. With the Vegetables as a Side Dish.
Feed this to your Friends that hate Chicken Gizzards and they will beg for the recipe.
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