📝 About This Recipe
A cornerstone of Portuguese tavern culture, Moelas are tender, slow-braised chicken gizzards bathed in a rich, spicy tomato and wine sauce. This classic 'petisco' captures the soul of Lisbon’s tascas, offering a deep umami flavor balanced by the brightness of white wine and a hint of piri-piri heat. It is a rustic, comforting masterpiece designed for sharing and, most importantly, for dipping plenty of crusty bread into the savory gravy.
🥗 Ingredients
The Gizzards
- 1 kg Chicken gizzards (cleaned, trimmed of excess silver skin, and cut into bite-sized pieces)
- 2 pieces Bay leaves (dried)
- 1 teaspoon Coarse sea salt (for the initial boil)
The Aromatics and Base
- 4 tablespoons Extra virgin olive oil (Portuguese oil preferred)
- 1 piece Large yellow onion (finely diced)
- 5 pieces Garlic cloves (minced)
- 50 grams Chouriço (finely diced to add smoky depth)
- 1 tablespoon Lard or butter (for extra richness)
The Braising Liquid
- 1 tablespoon Tomato paste (concentrated)
- 1 cup Crushed tomatoes (canned or very ripe fresh)
- 1 cup Dry white wine (such as Vinho Verde or a dry Pinot Grigio)
- 1 cup Chicken stock (low sodium)
- 1 tablespoon Sweet paprika (Pimentão doce)
- 1 teaspoon Piri-piri sauce (or red chili flakes, adjust to heat preference)
- 1/2 teaspoon Black pepper (freshly ground)
For Garnish
- 1/4 cup Fresh parsley (finely chopped)
- 1 piece Lemon wedges (for serving)
👨🍳 Instructions
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1
Begin by thoroughly rinsing the cleaned gizzards under cold water. Place them in a large pot, cover with water, and add the sea salt and one bay leaf.
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2
Bring to a boil, then reduce heat and simmer for 15 minutes. This 'pre-cook' helps remove impurities and ensures a cleaner-tasting sauce. Drain and set the gizzards aside.
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3
In a heavy-bottomed pot or a traditional clay pot (caçarola), heat the olive oil and lard over medium heat.
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4
Add the diced onion and sauté for 5-7 minutes until translucent and just beginning to turn golden.
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5
Stir in the minced garlic and diced chouriço. Cook for another 3 minutes until the chouriço releases its red, smoky oils.
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6
Add the tomato paste and paprika, stirring constantly for 1 minute to 'toast' the spices and caramelize the paste.
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7
Pour in the crushed tomatoes and the remaining bay leaf. Let it bubble for 2 minutes.
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8
Add the pre-cooked gizzards to the pot and stir well to coat every piece in the aromatic base.
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9
Deglaze the pan with the white wine, scraping any brown bits (fond) from the bottom. Allow the alcohol to cook off for about 3-4 minutes.
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10
Pour in the chicken stock and add the piri-piri sauce. The liquid should just cover the gizzards.
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11
Reduce the heat to low, cover the pot, and simmer gently. Check every 20 minutes to ensure there is enough liquid; if it gets too dry, add a splash more wine or stock.
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12
Cook for 45-60 minutes, or until the gizzards are tender but still have a slight, pleasant 'snap' to them. The sauce should be thick and glossy.
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13
Taste and adjust seasoning with salt and extra piri-piri if you desire more heat.
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14
Remove from heat and let the stew rest for 5 minutes. Stir in half of the fresh parsley.
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15
Serve hot in a shallow bowl, garnished with the remaining parsley and lemon wedges on the side.
💡 Chef's Tips
Cleaning is key: even if store-bought, double-check for any yellow inner lining or grit and trim it away. Don't rush the simmer: gizzards are a tough muscle and need low, slow heat to become tender rather than rubbery. For a thicker sauce, you can simmer the last 15 minutes with the lid off to allow for reduction. If you prefer a smoother sauce, you can blend the onion and tomato base before adding the gizzards back in. Make it ahead: like most stews, Moelas taste even better the next day after the flavors have fully melded.
🍽️ Serving Suggestions
Serve with plenty of warm, crusty Portuguese 'papo-secos' (bread rolls) to soak up the sauce. Pair with a chilled glass of Vinho Verde or a crisp, cold Portuguese lager like Sagres or Super Bock. Include a small bowl of olives and some lupini beans (tremoços) for a full tavern experience. Serve as a main course over white rice or alongside crispy homemade French fries. A squeeze of fresh lemon juice right before eating cuts through the richness of the sauce perfectly.