Nigerian Peppered Gizzards
If you've got chicken gizzards, onions and habanero peppers, you're most of the way to this chicken: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the gizzards well, trim off any tough silver membrane, and cut larger ones into bite-sized pieces.
- Put the gizzards in a pot with one roughly chopped onion, the thyme, one crumbled stock cube and a little salt, then add just enough water to cover.
- Bring to the boil and simmer for 30 to 40 minutes until the gizzards are tender and cooked through to an internal temperature of at least 74 C, then drain and reserve a few spoonfuls of the cooking liquid.
- Blend the habanero peppers with the second onion and the tomato paste into a coarse pepper base, being careful as habaneros are very hot.
- Heat the oil in a wide pan over medium heat and fry the pepper base for 6 to 8 minutes, stirring, until it darkens and the raw smell cooks off.
- Stir in the remaining crumbled stock cube and the boiled gizzards, coating them in the pepper sauce, and add a splash of the reserved liquid to loosen.
- Fry for a further 8 to 10 minutes until the gizzards are well glazed and slightly crisp at the edges, then taste, adjust the salt and serve hot.
You'll use: Frying pan / skillet Β· Pan Β· Large pot Β· Saucepan Β· Blender
Tips & common questions
How long does Nigerian Peppered Gizzards take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Nigerian Peppered Gizzards is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Peppered gizzards.jpg by Xtacywura, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.