🍲 Spicy Gizzard & Salmon Stew with White Rice

🛒 Ingredients

For the stew:

• 4–5 fresh tomatoes
• 1–2 bell peppers
• 1 habanero pepper (adjust to heat preference)
• 1 large onion (split in half)
• 3–4 tbsp olive oil
• 2 Knorr cubes
• Salt (to taste)
• 1 tsp curry powder
• 1 lb chicken gizzard
• 2 salmon fillets (cut into medium chunks)

For the rice:

• 2 cups white rice
• 4 cups water
• ½ tsp salt

Step 1: Start with the Gizzard

Gizzards take the longest, so begin here.

1. Rinse the chicken gizzards thoroughly.
2. Place them in a pot. Add:
   • Half of the chopped onion
   • 1 Knorr cube
   • A pinch of salt
   • ½ tsp curry powder
3. Add enough water to cover the gizzards.
4. Boil on medium heat for about 30–40 minutes until tender.

Once soft, remove and set aside. You can slice them smaller if you like bite-size pieces.

Step 2: Prepare the Pepper Base

While the gizzard cooks, blend:

• Tomatoes
• Bell peppers
• Habanero
• The remaining half onion

Blend until smooth (not too watery).

Step 3: Cook the Stew Base

1. Heat olive oil in a pot on medium heat.
2. Pour in the blended mixture carefully.
3. Let it fry uncovered for about 15–20 minutes, stirring occasionally.

You’ll notice it thickening and the oil slightly separating at the top — that’s when you know it’s frying properly. The raw tomato smell will disappear.

Step 4: Season & Add Proteins

1. Add:
   • Remaining Knorr cube
   • Salt to taste
   • ½ tsp curry powder (optional for deeper flavor)
2. Add the cooked gizzards. Stir and let simmer for 5–7 minutes so the flavor blends.
3. Gently place the salmon chunks into the stew.
   • Cover and let cook for 5–8 minutes on low heat.
   • Do not stir too much so the salmon doesn’t break apart.

Once the salmon is cooked through and tender, turn off the heat.

Your stew should be thick, glossy, and slightly spicy 🌶️

🍚 Now Let’s Cook the White Rice

You can start this while the stew is simmering.

1. Rinse 2 cups of rice under cold water until the water runs mostly clear.
2. Add rice to a pot with:
   • 4 cups water
   • ½ tsp salt
3. Bring to a boil on medium-high heat.
4. Once boiling, reduce to low heat and cover tightly.
5. Cook for about 15–18 minutes.

When the water is absorbed and rice is soft, turn off heat.
Let it sit covered for 5 minutes, then fluff with a fork.

🍽️ Serving

Scoop hot rice into a plate.
Ladle the spicy gizzard and salmon stew generously over it.

The softness of the rice balances the bold pepper flavor beautifully. The gizzard adds chew, the salmon melts slightly into the sauce — it’s hearty, comforting, and perfect for a family meal.

If you like extra heat… add a little fresh sliced habanero on top.

Enjoy every bite 💛