Beef and Chicken Gizzard in Pepper Tomato Sauce

Introduction

You cook the chicken gizzard and beef until tender, brown both in oil, then finish them in a pepper-tomato sauce that fries for 10–12 minutes before a short simmer. The coarsely blended bell peppers and habanero peppers keep the sauce textured rather than smooth, and the finished dish works well as a main with rice, yam, plantain, or flatbread.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 45 minutes
• Servings: 8

Ingredients

• 1 kg chicken gizzard, washed
• 1 tablespoon salt
• 1 small onion, diced
• 2 beef stock cubes
• 1 tablespoon curry powder
• 1 tablespoon thyme
• 1 kg beef flank steak, cut in bite-sized pieces
• 1 medium onion, chopped
• Vegetable oil
• Onions, chopped
• 3 large bell peppers, coarsely blended
• 4-8 habanero peppers (ata rodo), coarsely blended
• 4-6 firm tomatoes
• ¼ cup spring onions

Instructions

1. Cook the gizzard with salt, onions, beef seasoning, curry, and thyme. Add water, stir, and cook until soft.
2. Cook the beef with salt, onions, beef seasoning, curry, and thyme. Allow the beef to cook in its own juices, then add water and cook until soft.
3. Heat vegetable oil in a pan. Add the cooked beef, and sear until golden brown. Remove from oil. Add the cooked gizzard to the hot oil, and fry until golden brown. Remove from oil.
4. Heat some oil in a saucepan. Add chopped onions, blended peppers, tomatoes, salt, stock cube, curry, and thyme. Fry for about 10-12 minutes.
5. Add the seared beef and gizzard and stir well. Stir in the spring onions, and simmer for 2 minutes.
6. Remove from the heat, and serve.

Variations

• Reduce the 4-8 habanero peppers to 1-2 if you want a milder sauce; the dish will keep the same pepper flavor with less heat.
• Replace the beef flank steak with beef stew meat if that is what you have; it gives you a slightly chunkier texture and usually needs the same low, gentle cooking until soft.
• Skip the searing step after boiling if you want a lighter finish; the dish will still be good, but you will lose some browned flavor and firmer edges on the meat.
• Blend the 4-6 firm tomatoes with the bell peppers and habanero peppers for a smoother sauce; the final texture will be less chunky and more stew-like.
• Add more spring onions at the end if you want a sharper fresh onion finish; it brightens the rich sauce without changing the base method.

Tips for Success

• Cook the gizzard until fully soft before frying, because it will not tenderize much in the final 2-minute simmer.
• Cut the beef into even bite-sized pieces so it cooks at the same rate and browns evenly in the oil.
• Fry the pepper, tomato, onion, and spice mixture for the full 10-12 minutes so the raw pepper taste cooks off and the sauce thickens.
• Use firm tomatoes so the sauce stays thick enough to coat the beef and gizzard instead of turning watery.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze in a sealed freezer-safe container for up to 2 months.

Reheat on the stovetop over medium-low heat with a small splash of water, stirring occasionally, until hot all the way through. You can also microwave it in a covered bowl in 1-minute bursts, stirring between each burst. If reheating from frozen, thaw in the fridge overnight first for the most even texture.

FAQ

Can you make this less spicy without changing the sauce too much?

Yes. Use fewer habanero peppers and keep the full amount of bell peppers so the sauce still has body and pepper flavor.

Do you have to fry the beef and gizzard after boiling them?

No, but that step adds color, firmer texture, and a deeper savory flavor. If you skip it, the dish will be softer and a little lighter.

What can you use instead of beef flank steak?

Beef stew meat works well and holds up nicely in the sauce. Just cook it until tender before moving on to the searing step.

Can you make it ahead?

Yes. You can cook the beef, gizzard, and sauce a day ahead, then combine and reheat before serving. The flavor usually settles and improves after a rest in the fridge.