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If you’re looking for a true taste of Portugal, this dish is a hidden gem you must try! Chicken gizzards (moelas de frango) are one of the most popular petiscos (small tapas-style dishes) in Portugal. They’re rich, flavorful, and simmered until tender in a savory sauce that’s simply irresistible.
What makes them so special? The slow cooking with beer, garlic, smoked paprika, and just the right touch of spice. You can enjoy them with crispy fries, fluffy white rice, a fresh salad, or the most traditional way – with a slice of crusty bread to soak up that incredible sauce.
This is Portuguese comfort food at its best – rustic, hearty, and packed with flavor. Once you try it, you’ll understand why it’s a favorite in Portuguese homes and taverns.
Portuguese Chicken Gizzards Stew (Moelas de Frango)
Ingredients:
1 kg (2.2 lbs) chicken gizzards, well cleaned
1 large onion, finely chopped
3 tbsp olive oil
2 medium carrots, diced into small cubes
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp garlic powder (or 3 fresh garlic cloves, minced)
1 tsp chili flakes or peri-peri (adjust to taste)
1 tsp salt (or to taste)
1 can (330 ml / 11 oz) beer
Chorizo
Enough water to cover the gizzards
Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot, heat the olive oil and sauté the chopped onion until translucent.
- Add the chicken gizzards and stir well, turning them so they don’t stick or burn.
- Pour in the beer, then add tomato paste, smoked paprika, garlic, chili flakes, salt, and diced carrots and chorizo.
- Cover with enough water so the gizzards are fully submerged.
- Cover with a lid and let simmer on low heat until the gizzards are tender (about 1h15 , depending on size). Stir occasionally and add more water if needed.
- Once tender and the sauce has reduced into a rich consistency, adjust seasoning to taste.
- Garnish with freshly chopped parsley before serving.
Serving Suggestions:
With golden French fries for a classic bar-style dish.
With fluffy white rice for a comforting meal.
With fresh salad for a lighter version.
Or the authentic Portuguese way – with crusty bread to soak up the sauce!
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Hearty Spoon 