1-First Step: Prepare the Gizzards. Add 1 quart water to a pot and bring it to a boil over high heat. Stir in 3 bay leaves and 3 pounds of chicken gizzards, then reduce the heat to medium and simmer for 35 to 45 minutes until the gizzards are tender. This step is crucial as it softens the tough texture, making them enjoyable to eat.

2-Second Step: Sauté the Aromatics. Once the gizzards are done, remove them from the pot and set them aside, reserving some of the broth if needed. In a wok, heat 3 tablespoons of cooking oil over medium heat. Add 5 cloves of minced garlic, 2 thumbs of minced ginger, and 1 minced onion, sautéing them until they soften and release their aromas, which takes about 2-3 minutes.

3-Third Step: Cook the Gizzards. Add the boiled gizzards to the wok and cook for 2 minutes, stirring to coat them in the flavorful mix. This helps the gizzards absorb the sautéed flavors before adding the liquids. For a link to more chicken ideas, check out our easy chicken spaghetti recipe for another quick meal option.

4-Fourth Step: Add the Coconut Milk. Pour in 2 cups of coconut milk and bring the mixture to a boil. Then, lower the heat and simmer until the sauce reduces by half, which usually takes about 20-25 minutes. This step creates the creamy base that’s central to this Filipino ginataan.

5-Fifth Step: Incorporate Vegetables. Add 1 sliced red bell pepper and cook for 2 more minutes to soften it slightly while keeping its crunch. Stir in 1 bunch of kangkong leaves and let them wilt for about 1 minute, adding freshness and color to the dish.

6-Final Step: Season and Serve. Season with fish sauce and ground black pepper to taste, adjusting for your preferred flavor. Serve the chicken gizzard ginataan hot with steamed rice to soak up the sauce. The total prep is 10 minutes, with cooking around 1 hour 10 minutes, serving about 4 people for a satisfying meal.