📝 About This Recipe
Deeply rooted in the rural traditions of Portugal, Arroz de Miúdos is a soulful, 'malandrinho' (loose and saucy) rice dish that honors the nose-to-tail philosophy. This recipe transforms humble chicken or duck giblets into a rich, aromatic masterpiece using a base of white wine, smoked paprika, and fresh herbs. It is a comforting, rustic classic that captures the true essence of Portuguese home cooking, offering a complex depth of flavor that is both hearty and sophisticated.
🥗 Ingredients
The Giblets
- 600 grams Mixed Giblets (Chicken or duck hearts, gizzards, and livers; cleaned and diced into bite-sized pieces)
- 1 tablespoon Lemon juice (To clean and prep the gizzards)
The Flavor Base
- 4 tablespoons Extra virgin olive oil (Portuguese oil preferred)
- 1 large Onion (Finely chopped)
- 3 pieces Garlic cloves (Minced)
- 2 pieces Bay leaf (Dried or fresh)
- 100 grams Chouriço (Traditional Portuguese smoked sausage, sliced into rounds)
- 150 ml Dry white wine (Such as a Vinho Verde or a crisp Chardonnay)
The Rice and Liquid
- 1.5 cups Carolino Rice (Short-grain Portuguese rice that absorbs liquid beautifully)
- 4.5 cups Chicken stock (Hot; homemade is best)
- 1/2 cup Tomato pulp (Pureed tomatoes)
- 1 teaspoon Sweet smoked paprika (Pimentão doce)
- to taste Salt and Black Pepper
For Garnish
- 1/2 bunch Fresh Parsley (Finely chopped)
- 1/4 bunch Fresh Cilantro (Optional, for a southern Portuguese touch)
👨🍳 Instructions
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1
Begin by cleaning the giblets thoroughly. Cut the gizzards and hearts into small, uniform pieces. Keep the livers separate, as they cook much faster.
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2
In a large, heavy-bottomed pot (a clay pot is traditional), heat the olive oil over medium heat. Add the sliced chouriço and sauté until it releases its reddish oils.
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3
Add the chopped onion and bay leaves to the pot. Sauté for 5-7 minutes until the onion is translucent and beginning to golden.
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4
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
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5
Add the gizzards and hearts (but not the livers yet) to the pot. Brown the meat for about 5 minutes, stirring frequently to coat in the aromatic oil.
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6
Pour in the white wine to deglaze the pan, scraping up all the brown bits from the bottom. Let it simmer for 3 minutes until the alcohol smell dissipates.
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7
Stir in the tomato pulp and smoked paprika. Cover the pot, reduce heat to low, and let the gizzards simmer in their juices for about 20 minutes until they start to soften.
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8
Add the diced livers to the pot and stir. Cook for 2-3 minutes until they change color.
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9
Pour in the hot chicken stock and bring the mixture to a rolling boil. Season with salt and pepper, but be mindful that the chouriço and stock already contain salt.
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10
Add the Carolino rice. Stir once to distribute, then reduce the heat to medium-low.
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11
Simmer the rice uncovered for about 12-15 minutes. The goal is 'arroz malandrinho'—the rice should be cooked through but still swimming in a rich, thickened broth.
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12
Once the rice is 'al dente', remove the pot from the heat. The rice will continue to absorb liquid, so don't let it get too dry.
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13
Stir in half of the chopped parsley and cilantro. Taste and adjust seasoning if necessary.
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14
Cover the pot and let it rest for 2 minutes before serving to allow the flavors to harmonize.
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15
Serve immediately in deep bowls, garnished with the remaining fresh herbs.
💡 Chef's Tips
Always use Carolino rice for this dish; its high starch content creates the signature creamy sauce that long-grain rice cannot replicate. If the rice looks too dry before it's finished cooking, add an extra splash of hot stock—this dish should never be dry. Gizzards can be tough, so if you prefer them very tender, you can pre-boil them in salted water for 20 minutes before starting the recipe. Don't overcook the livers; adding them later in the process ensures they stay creamy and don't become grainy. For an extra layer of flavor, add a small splash of white wine vinegar just before serving to brighten the richness of the offal.
🍽️ Serving Suggestions
Pair with a robust Portuguese red wine from the Dão or Alentejo regions to stand up to the earthy flavors. Serve with a side of simple blanched kale or 'couve' for a traditional touch of bitterness. A crusty loaf of Pão de Mafra or any rustic sourdough is essential for mopping up the delicious rice broth. Follow the meal with a light citrus-based dessert to cleanse the palate after the rich giblets.