Hot Nigerian Gizzard (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1.5 pounds chicken gizzard
02 - 1 red bell pepper
03 - 1 habanero pepper (or 1/2 if you want milder)
04 - 1 cup diced onions
05 - Enough olive oil for cooking

→ Seasonings

06 - 1 teaspoon bouillon powder
07 - 1/2 teaspoon dried thyme
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon cayenne pepper (skip if you don't like heat)
10 - 1/2 teaspoon salt, add more to your liking
11 - Some scallions to top it off (if you want)

# Instructions:

01 - Clean gizzards thoroughly then cook them in water with salt and black pepper for 15 minutes
02 - Roughly blend the bell pepper with habanero. Cut up your onions and scallions
03 - Get rid of the cooking water, then brown gizzards in hot oil until they're nice and crispy
04 - Cook onions in about 1/2 cup oil until soft, then mix in your blended peppers and all seasonings
05 - Toss your crispy gizzards into the pepper mix, let everything bubble together for 10 minutes, sprinkle scallions on top

# Notes:

01 - You can stick leftovers in the freezer whole or divided up
02 - This dish packs some heat but you can tone it down

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