Braised Chicken Gizzards in Dominican-Style Sofrito

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Savory chicken gizzards slowly braised in a rich Dominican sofrito sauce, resulting in tender, flavorful morsels perfect for rice or tostones. This Caribbean-inspired chicken recipe, ready in about 70 minutes, pairs chicken gizzards, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds, cleaned and trimmed chicken gizzards
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 1 small, finely chopped green bell pepper
• 3, minced garlic cloves
• 2 tablespoons tomato paste
• 1.5 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a heavy skillet over medium heat. Add 1.5 pounds cleaned chicken gizzards and sauté for 7-8 minutes until they start to brown and the edges become crispy.
2. Step 2: Add 1 medium finely chopped onion, 1 small finely chopped green bell pepper, and 3 minced garlic cloves. Cook for 5 minutes, stirring frequently, until the vegetables soften and become fragrant.
3. Step 3: Stir in 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, and 1 bay leaf. Cook for 2 minutes until the tomato paste darkens slightly.
4. Step 4: Pour in 1.5 cups chicken broth, and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a simmer, reduce heat to low, cover, and braise gently for 45 minutes until the gizzards are tender.
5. Step 5: Remove from heat, discard the bay leaf, and stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro. Serve warm with rice or fried plantains.