Chicken Gizzard Stew

Name: Chicken Gizzard Stew - Marta G.
Ingredients: 500 g. chicken gizzards; hearts; and livers 2 medium onions 3 red bell peppers (I had frozen) 300 g cherry tomatoes (I had frozen) 1 head of garlic 100 ml oil 250 ml tomato paste 250 ml water parsley to taste; about one bunch (I had frozen) salt and pepper to taste

Diverse - Chicken Gizzard Stew by Marta G. - Recipia

The gizzards and hearts are carefully cleaned, removing any membranes and impurities, then cut into small pieces so they cook evenly. In a deep pan or pot, a generous amount of oil is added, preferably sunflower or olive oil, and when it reaches the right temperature, the gizzards and hearts are added, allowing them to brown. It's important to turn them to achieve an even browning on all sides. Once they have taken on a golden hue, water is added, enough to cover them. Let it simmer on low heat, so they cook through well. If the water has evaporated and the meat is not fully cooked, do not hesitate to add a little more water, being careful not to let the dish stick to the bottom of the pan. At this stage, the julienned onion is added, which will give a special flavor to the stew. Immediately after, the liver, cut into suitable pieces, is added, which will combine perfectly with the other ingredients. Gently mix to avoid breaking the liver's shape, and let everything cook together. After a few minutes, when the onion becomes translucent, the julienned bell pepper and whole cherry tomatoes are added, which will add a note of freshness and a sweet-sour taste. Mix well to integrate all the ingredients, and then add the tomato paste, which will give an intense flavor and a vibrant color to the dish. Let the stew cook, stirring occasionally, until all the vegetables are completely cooked through and the flavors have melded. To finish the dish, season with salt and pepper to taste, adjusting the flavors according to personal preferences. Garlic, crushed or finely chopped, is added towards the end of cooking, so it does not lose its characteristic aroma. Let the stew simmer for another 10 minutes, so the garlic can release its aroma into the dish. Finally, add the finely chopped parsley, which will bring a note of freshness and a pleasant appearance. This gizzard and heart stew is perfect served with polenta or fresh bread, being a true feast for lovers of traditional dishes. Enjoy it with pleasure!

Ingredients

500 g. chicken gizzards
hearts
and livers 2 medium onions 3 red bell peppers (I had frozen) 300 g cherry tomatoes (I had frozen) 1 head of garlic 100 ml oil 250 ml tomato paste 250 ml water parsley to taste
about one bunch (I had frozen) salt and pepper to taste

Chicken Gizzard Stew

Ingredients

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