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A clay pot of stewed gizzards in a rich tomato and wine sauce.
Petiscos and Starters

Moelas Estufadas (Portuguese Stewed Chicken Gizzards)

Leonor Perreira · Updated Nov 12, 2026
Prep
20 min
Total
1 h 50 min
Servings
6
Calories
320 kcal
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Any self-respecting Portuguese tavern counter has a clay pot of moelas estufadas, steaming in a dark red tomato sauce.

Like so many Portuguese petiscos, gizzards are a way of using chicken offal. Tascas have always lived on cheap, tasty dishes to go with the wine and soak up with bread. Today moelas have left the tasca and appear as a starter at family Sunday lunches.

Recipe

Moelas Estufadas à Portuguesa

Chicken gizzards cooked slowly in a sauce of tomato, white wine and paprika until tender. A tasca petisco to eat with bread or rice.

Ingredients

6 servings

Method

  1. 1
    Clean the gizzards carefully, removing any tough yellowish skin or bits you don't want. Wash them well, rubbing them with a little salt and lemon juice, then rinse them in cold water. Halve them if they're very large.
  2. 2
    In a medium, preferably heavy-based pot, put the olive oil, chopped onion, garlic and bay leaf. Cook over low heat until the onion is golden and translucent.
  3. 3
    Add the tomato passata (or chopped tomato), the paprika and a touch of piri-piri. Cook a few minutes more until the tomato has broken down.
  4. 4
    Add the drained gizzards. Toss them well in the sauce so they take on color (about 5 minutes).
  5. 5
    Pour in the wine and let it boil uncovered until the alcohol has cooked off completely (the smell of alcohol disappears).
  6. 6
    Season with salt, add the water or stock, cover the pot tightly and turn the heat to the lowest setting.
  7. 7
    Let it stew gently for about 1 hour to 1 hour and a half. Stir now and then so it doesn't stick and check the sauce (if it's drying out, add splashes of hot water).
  8. 8
    At the end, the gizzards should be very tender when pierced with a fork and the sauce reduced, glossy and thick.
  9. 9
    Adjust the seasoning, take off the heat and let it rest covered for 10 minutes before serving, ideally sprinkled with a little chopped parsley and with plenty of bread.
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Tips

Gizzards are a tough muscle, and patience is the secret to making them tender: at least 30 to 40 minutes in a pressure cooker, or about an hour and a half in a heavy pot, until the sauce reduces and thickens.

Piri-piri is almost a must. You can add peppers, or swap the wine for port for a sweeter touch. And don’t forget the bread.

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