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Chicken Gizzard Stew served with parsley
Spicy gizzard stew with parsley

Hungarian Chicken Gizzard Stew (Pörkölt)

Author: Flavelo
Recipes Main Courses
This dish follows the philosophy of classic Hungarian stew: a thick, rich sauce where onions have cooked down to a cream, coating the tender meat. Patience is the main ingredient here.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 40 mins
⌛ Total Time 2 hrs 10 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot with lid
  • Cutting board
  • Knife
  • Wooden spoon

Instructions

1 ✓

Clean gizzards, removing silver skin. Cut into chunks.

Tip: Clean well for tenderness.
2 ✓

Dice onions finely. Sauté in lard until golden and soft.

Tip: Add a pinch of salt to help onions sweat.
3 ✓

Remove from heat. Stir in paprika, then immediately add a splash of water.

Tip: Prevents paprika from burning.
4 ✓

Return to heat, add gizzards, stir until white.

Tip: Seals the meat.
5 ✓

Add garlic, caraway, diced tomato, and pepper.

Tip: Vegetables add natural pectin to thicken sauce.
6 ✓

Cover with water just to level. Simmer covered on very low heat for 1.5-2 hours until tender.

Tip: Slow cooking creates the gelatinous sauce.
7 ✓

Cook down liquid if necessary to get a thick sauce.

Tip: Stew should coat the meat, not be soupy.

Recipe FAQ

Burnt paprika?
Start over. Burnt paprika is bitter and ruins the dish.
Why so much onion?
The melted onion thickens the sauce naturally without flour.

Ingredients

  • 1.75 lbs Chicken Gizzards
  • 3 medium Onions
  • 3 cloves Garlic
  • 3 tbsp Lard or Oil
  • 1 tbsp Sweet Paprika Powder
  • 1 tsp Salt
  • 1/2 tsp Ground Caraway Seeds
  • 1 whole Tomato
  • 1 whole Yellow Wax Pepper (or Bell Pepper)
  • 2 cups Water