Chicken Gizzard Porkolt
Chicken gizzards provide protein and collagen-rich structure and make the dish especially filling with a low carb load. Tomato paste and paprika build a thick Hungarian flavor without grains or potatoes. It is a good hot keto option for anyone who likes a firmer offal texture.
Rinse the chicken gizzards (900 g) well and cut them into more convenient equal pieces if needed. Dice the onion (120 g) finely.
Heat the olive oil (30 g) in a pot or deep skillet, add the onion (120 g), and cook for 4 minutes. Add the paprika (4 g), stir quickly, and immediately pour in the water (500 g) so the spice does not burn.
Add the chicken gizzards (900 g), tomato paste (15 g), salt (4 g), and black pepper (1 g). Cover the pot and stew over low heat for 70-80 minutes until the gizzards become tender and easy to chew.
If the sauce feels too thin at the end, remove the lid and keep the dish over medium heat for a few more minutes. Serve the porkolt hot while the sauce is still thick and full-flavored.
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