Chicken Gizzards with Vegetable Mix
rice – 100 g
Corn – 50 g
gizzards – 250 g
peas – 50 g
carrots – 1
Oil – 80 g
Clean gizzards and put them in salted water to boil for about 45 minutes.
Then in a skillet melt the butter and put the gizzards gently braise.
Sprinkle with salt, pepper and cumin to taste.
Mix the gizzard to take the scent of spices.
Then add the rice, corn, peas and chopped carrots.
Fry for 1-2 minutes.
Add 300 g of water and cook over low heat until the mixture remains on fat .
Serve with chopped parsley.