Pap ServedWith Chicken Gizzard, Chicken Neck and Spinach

Heat the olive oil in a large pot over medium heat (about 350°F/350°F).

Add the diced onion and minced garlic, sauté until fragrant and the onion becomes translucent, about 3–4 minutes.

Add the cleaned and trimmed chicken gizzards and the cleaned chicken necks, browning them on all sides, roughly 5 minutes.

Stir in the paprika, salt, and black pepper, coating the meat evenly.

Pour in enough water to fully cover the meat (approximately 4 cups), increase heat to bring to a boil, then reduce to a gentle simmer.

Cover the pot and simmer for 40–45 minutes, or until the gizzards and necks are tender.

During the last 5 minutes of simmering, add the washed spinach and stir gently until wilted.

While the meat is simmering, prepare the pap: bring 2 cups of water to a boil, whisk in 2 cups of pap, reduce heat to low, and stir continuously for 5–7 minutes until thick and creamy.

Taste the pap and adjust seasoning with salt and pepper if needed.

To serve, spoon a generous portion of warm pap onto each plate and ladle the chicken, neck, and spinach mixture over the top.

Enjoy the hearty, flavorful dish while hot.