- 200 g chicken gizzards, cleaned and chopped
- 2 cups chicken broth
- 1 cup of rice
- 1 teaspoon annatto oil
- 1/2 onion, chopped
- 1 clove garlic, crushed
- 1/2 teaspoon paprika
- A handful of chopped cilantro
- Medium red pepper, chopped
- Chillies pepper to taste (or ají Chombo if available)
- Curry powder to taste
- Salt and pepper
Heat the oil in a large skillet or heavy-bottomed pot and sauté the vegetables until they are almost done, add the gizzards and stir for about 5 minutes. Add the broth and bring to a boil, lower the heat, cover with the lid and cook for about 40-45 minutes until tender. Finally, add the rice and cook covered over low heat for 15 minutes.
If after softening the gizzards, there is too little broth, you may pour a little bit more before adding the rice.
This typically Panamanian dish is an alternative for rice with chicken, the taste is similar, although the ingredients vary.
With the same name and similar ingredients found in other countries of the American Atlantic coast this dish, especially in regions with Afro-Caribbean influence, because its origin could be there. The texture of it changes, as often it is a soupy rice.
Have you ever eaten a similar dish?