Coffee-Chancaca Glazed Chicken Gizzards with Huacatay Yuca Mash and Green Apple Criolla Salad

Instructions

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   1. Place the chicken gizzards in a pot with enough water to cover them. Add half of the minced garlic, half of the salt, and a pinch of black pepper. Bring to a boil, then cook over medium heat for 25 minutes until tender. Drain well and pat dry with paper towels.

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   2. Meanwhile, cook the yuca in another pot with water and a pinch of salt for 25 to 30 minutes, until very soft. Remove the woody center fiber from each piece if needed.

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   3. For the glaze, combine the brewed coffee, grated chancaca, ají panca paste, cumin, 1 tablespoon red wine vinegar, the remaining garlic, half of the dried oregano, and a pinch of salt and pepper in a bowl. Set aside.

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   4. In a large skillet, heat 2 tablespoons vegetable oil over medium-high heat. Brown the cooked gizzards for 6 to 8 minutes, stirring occasionally, until they develop color around the edges.

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   5. Pour the coffee, chancaca, and ají panca mixture over the gizzards. Cook over medium heat for 8 to 10 minutes, stirring, until the liquid reduces into a shiny glaze that coats them. Adjust with salt and pepper if needed.

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   6. For the mash, drain the cooked yuca and mash it while still hot. Add the butter, warm evaporated milk, chopped huacatay, and the remaining dried oregano. Mix until smooth but rustic. If you want a silkier texture, pass it briefly through a potato ricer. Adjust salt to taste.

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   7. For the criolla salad, combine the red onion with the green apple, lime juice, the remaining tablespoon of red wine vinegar, 1 tablespoon vegetable oil, chopped cilantro, fresh ají amarillo, and a pinch of salt. Let it rest for 5 minutes so the onion softens slightly.

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   8. If you want to keep the dish warm before serving, preheat the oven to 100 °C / 210 °F and place the covered mash and the glazed gizzards inside for up to 10 minutes. Do not place the salad in the oven.

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   9. Serve a base of huacatay yuca mash on each plate, spoon the glazed gizzards on top, and finish with the green apple criolla salad on the side. Spoon the pan juices over the meat just before serving.