Mollejas de Pollo

servings

Chicken sweetbreads cooked in a flavorful sauce of tomatoes, onion, and jalapeño peppers. Serve as a main with tortillas and a side of rice, or as a filling for tacos, quesadillas, and gorditas.

prep 15

cook 45

Resting time 10

total 1 10

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Ingredients

▢ 2.5 pound chicken gizzards (cleaned)
▢ 4 medium tomatoes (diced)
▢ 1 large white onion (diced)
▢ 2 jalapeño or serrano peppers (seeds and veins removed, chopped)
▢ 4 Tablespoons olive oil
▢ 1-2 teaspoons garlic powder
▢ 2 bay leaves
▢ ½ small onion (for cooking the sweetbreads)
▢ salt and pepper (to taste)

Instructions

Place the sweetbreads in a pot and add the bay leaves, 1/2 small onion, and 1 teaspoon of salt. Cover with 1-inch water and cook until the sweetbreads are cooked through and tender.
Once the chicken sweetbreads are ready, remove them from the pot and roughly chop them into small bites.
Heat the olive oil in a large pan. Add the onion and green chilies and sauté over medium heat for 2-3 minutes or until the veggies are lightly soft.
Add the chicken sweetbreads and cook stirring often for 3-4 minutes until they are slightly browned and the onion and chilies are cooked through.
Stir in the tomatoes and season with salt, pepper, and garlic powder. Mix to combine and cook over high heat for 2 minutes.
Add ½ cup of water and cook for 10-15 minutes over medium heat allowing the sweetbreads to absorb the flavors and the tomatoes to become a chunky and flavorful sauce.
Adjust seasonings to taste, turn off the heat, and leave the stew to rest for 10 minutes before serving.

Notes

I used an Instant Pot, so they cooked in about 30 minutes. On the stovetop, the sweetbreads will take from 1 to 1 and a half hour to be done.
I usually remove the veins and seeds from chilies, so the mixture won’t be so spicy. If you like spicy food, then leave them, and remember to adjust the quantity based on your preferences and the preferences of those you’re serving.
Mexican mollejas de pollo can last up to 3-4 days in the fridge stored in an airtight container, or they can be frozen for up to 2-3 months.

Nutrition Information