Ingredients:
- 1 Kg. of chicken gizzards (approx. 2 lbs.)
- 0.5 tablespoon of aji panca paste (red Peruvian chili paste or it could be replaced with 2 teaspoons of ground paprika)
- 0.5 tablespoon of aji amarillo paste (yellow Peruvian chili paste or replace it with aji panca if unable to get the yellow one)
- 1 tablespoon of salt
- 1 tablespoon of garlic paste
- 1 teaspoon of ground black pepper
- 1 teaspoon of ground cumin
- 3 tablespoons of vinegar
- 2 tablespoons of vegetable oil
Preparation:
Cut the gizzards into bite-sized pieces and put them in a bowl. Add the ají, salt, garlic, black pepper, cumin and vinegar, mix and let it marinate for one or two hours. In a big frying pan heat the oil on medium-high temperature. Add the gizzards and cook until they are golden brown. You can grill the gizzards instead of frying them for better results. Served them hot with boiled or baked potatoes, boiled corn, and your favorite hot sauce.