Rinse 1 lb chicken gizzards under cold water. Trim away any yellow membranes or excess fat with a small sharp knife. If larger pieces remain, slice gizzards in half lengthwise for even cooking.

Parboil to tenderize (optional but recommended)

Place cleaned gizzards in a small pot and cover with cold water. Add 1/2 teaspoon salt and bring to a gentle boil. Reduce heat to a simmer and cook 20–25 minutes until slightly tender but not falling apart. Drain and pat dry. (This step reduces toughness and shortens final cook time.)

Marinate

In a bowl combine 3 crushed garlic cloves, 1 tablespoon grated fresh ginger, 2 Tbsp soy sauce, 1 tsp vegetable oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp cayenne pepper. Add the drained gizzards and toss to coat. Marinate at room temperature 15–30 minutes or refrigerate up to 2 hours. If you parboiled, marinate for at least 15 minutes to let flavors penetrate.

Cooking & Sauce

Prepare vegetables

While gizzards marinate, thinly slice 1 medium onion and 1 bell pepper. Finely chop 1 scotch bonnet or serrano chili (remove seeds for less heat). Slice 2 scallions for garnish if using.

Sear the gizzards

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 Tbsp vegetable oil and let it warm until shimmering. Add the marinated gizzards in a single layer (work in batches if needed) and sear without stirring for 2 minutes to develop color. Stir and continue to cook another 3–4 minutes, until gizzards are browned on all sides.

Sauté aromatics

Push gizzards to one side of the pan or remove briefly to the plate. Add the sliced onion, bell pepper, and chopped chili to the pan. Sauté 3–4 minutes until softened and fragrant. Add 1 tsp smoked paprika and 1 Tbsp tomato paste; cook 1 minute, stirring, to remove raw tomato taste.

Combine and simmer

Return gizzards to the pan if you removed them. Pour in 1 cup chicken stock or water and scrape up any browned bits from the bottom of the pan. Stir to combine, bring to a gentle simmer, and cook uncovered 8–10 minutes until sauce reduces slightly and gizzards are tender. Taste and adjust seasoning.

Finish with pepper and acid

Stir in 2 tsp freshly ground black pepper (add more to taste) and 1 Tbsp lime juice. Cook 1 more minute to meld flavors. The dish should be saucy but not soupy; reduce further if needed over medium heat.

Garnish and serve

Turn off heat and sprinkle sliced scallions and 2 Tbsp chopped cilantro over the top. Serve hot with steamed rice, fried plantains, or crusty bread. Provide extra lime wedges and crushed black pepper at the table for additional heat.