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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 20 Servings


  • 2 lbs. clean chicken gizzards and cut in half
  • 4 cups water
  • 2 chicken cubes
  • 2 tbsp. sofrito


  • ¼ cup olive oil
  • 2 tbsp. butter
  • ½ cup onion (minced)
  • 1 tsp. garlic
  • ½ cup tomato sauce
  • 1 of seasoning with cilantro and achoite
  • ¼ cup fresh coriander
  • 2 tbsp. sherry wine
  • 1 tsp. hot sauce (optional)
  • 1 cup liquid from the sweetbreads


  • Clean the gizzards, cut in half lengthwise and wash in water with vinegar or lemon juice and drain.
  • Put the sweetbreads in a medium saucepan and add the water, cubes, stir-fry and cook at medium heat for 1 hour until they soften and then drain. Reserve a cup of the liquid to add to the sauce. Set aside.
  • Prepare the sauce: In a medium saucepan add the olive oil and butter, heat over medium heat, add the onion, garlic and cook for 2 to 3 minutes. Add the sweetbreads and the rest of the ingredients and season to taste. Cook over medium heat for 10 minutes.
  • NOTE: You can thicken it by adding 1 tablespoon of flour to the sauce.
Course: Hors d'oeuvres

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