Gizzard and heart stew
We wash the gizzards and hearts well, making sure to remove any impurities. Then, we put them in a large pot with cold water, adding a pinch of salt to enhance the flavor. During the boiling process, it is important to remove the foam that forms on the surface to obtain a clear and tasty broth. While the gizzards are boiling, we clean the onion, wash it well under running water, and chop it into small pieces. This will add a sweet taste and a pleasant aroma to the stew. We continue with the peppers, which we clean, wash, and cut into suitable cubes. They will bring a note of freshness and color to our dish. When the gizzards are half cooked, we remove them from the pot and let them drain, keeping the resulting broth to use later in the stew. In a saucepan, we heat the oil over medium heat and add the chopped onion, sautéing it until it becomes transparent and soft. It’s time to add the drained gizzards, sautéing them together with the onion for a few minutes so that the flavors combine. Next, we add the chopped peppers, mixing them well to integrate into the composition. To provide a rich taste, we add a bay leaf, a pinch of sweet paprika, and freshly ground pepper. These spices will transform our dish into a true delicacy. We pour in the previously reserved broth and the tomato juice, making sure to cover the gizzards and peppers well. Now, the saucepan goes into the preheated oven, allowing the stew to cook for about 20 minutes. During this time, the broth will reduce, and the sauce will thicken, coating the gizzards in a delicious glaze. Towards the end of the cooking time, it is essential to adjust the taste with salt, ensuring it is perfectly balanced. Once the dish is ready, we add the finely chopped parsley, which will bring a touch of freshness and color to the dish. We serve the stew hot, alongside a garnish of polenta or fresh bread, to savor every bite. Enjoy your meal!
Ingredients
- 1 kg chicken gizzards and hearts
- 4 onions
- 1 red bell pepper
- 1 green bell pepper
- 250 ml tomato juice
- 1 bay leaf
- paprika
- salt
- pepper
- parsley
- 50 ml oil
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