Chicken stew with eggplant

Name: Chicken stew with eggplant - Savina L.
Ingredients: 500 g of gizzards and hearts; 2 medium eggplants; 3 tomatoes; 1 bell pepper; 1 onion; 1 carrot; 4 cloves of garlic; dill; oregano; 1 tablespoon of tomato paste; 1 hot pepper; salt

Meat - Chicken stew with eggplant by Savina L. - Recipia

Chicken stew with eggplant is prepared in a single pot and requires few ingredients. The gizzards and hearts are lightly browned, then cooked together with onion, carrot, bell pepper, eggplant, and tomatoes. Finally, garlic, dill, oregano, and chili pepper add the specific flavor. It can be served plain, with bread, or alongside a roasted pepper. Quick Info Total time: approximately 45-50 minutes Preparation time: not specified exactly; includes washing and cutting the vegetables Cooking time: approximately 30 minutes after adding the vegetables, plus time for lightly browning the meat Servings: the quantity is for a family stew; the exact number of servings is not specified Difficulty: easy Recipe type: main dish, chicken stew with vegetables Ingredients 500 g chicken gizzards and hearts 3 tablespoons of oil 2 large eggplants 3 tomatoes 1 bell pepper 1 onion 1 carrot 4 cloves of garlic Dill, to taste Oregano, to taste 1 tablespoon of tomato paste 1 chili pepper Salt, to taste 3-4 cups of water Preparation method 1. Rinse the gizzards and hearts under cold running water, then let them drain as well as possible. Put the oil in a pot and add the meat. Leave it on low heat until it browns slightly. It does not need to be fried hard at this stage. 2. Meanwhile, wash the onion, tomatoes, eggplants, carrot, and bell pepper. Cut all the vegetables into small cubes. The garlic will be chopped separately, as finely as possible. 3. When the meat has browned lightly, add the onion, carrot, and bell pepper to the pot. Stir and let the vegetables cook on low heat just until they start to soften. They do not need to be fully cooked, as they will continue to cook with the rest of the ingredients. 4. Add the chopped eggplants and tomatoes, then pour in 3-4 cups of water. The amount can vary depending on the size of the pot and how much sauce you want, but the vegetables need enough liquid to steam. 5. Turn up the heat, cover the pot with a lid, and let the stew simmer for about 10 minutes. During this time, the eggplants will start to soften, and the tomatoes will break down into the sauce. 6. After the first 10 minutes, add the finely chopped garlic. Stir gently and let the stew cook for about 20 minutes more. The meat and vegetables should simmer together, and the sauce should thicken. 7. Finally, add the dill, chili pepper, oregano, salt, and tomato paste. Stir and let the stew cook a bit longer to combine the flavors and incorporate the tomato paste into the sauce. 8. Serve the stew hot, plain, or alongside a roasted pepper. Why I make this recipe often It’s a practical dish because all the ingredients cook in the same pot. The vegetables create a thick sauce, and the eggplants pair well with the gizzards and hearts. It does not require complicated preparations, and once the vegetables are chopped, the stew cooks almost by itself with the lid on. Tips and variations Tips The gizzards and hearts are only lightly browned at the beginning over low heat. The important part of the recipe is cooking them together with the vegetables and liquid, not intense frying. Cut the vegetables to a similar size so they cook evenly. The eggplants and tomatoes are added after the onion, carrot, and bell pepper have started to soften. Start with 3 cups of water and add more if needed. If you add all 4 cups, the stew will have more sauce. After adding the tomato paste, let the dish cook a little longer for the sauce to bind and the flavor to be more uniform. The chili pepper is added along with the other spices towards the end. This way, you can better control the spiciness, especially if the pepper is stronger. Substitutions If you do not have fresh dill, it can be omitted, but the original recipe uses it at the end. Since no quantity is specified, you can add it to taste. Oregano can be used in the desired amount. If you prefer a milder flavor, add a little and adjust before serving. Instead of a whole chili pepper, do not add other ingredients not included in the recipe; you can only reduce the amount or omit it if you do not want a spicy stew. Variations For a more fluid stew, use 4 cups of water. If you prefer a more concentrated sauce, start with 3 cups and let the dish reduce at the end. The amount of garlic can be kept exactly as in the recipe or adjusted to taste. The 4 cloves are added after the first 10 minutes of steaming, not at the beginning. You can serve the stew with roasted peppers, as indicated in the original recipe. It’s a simple side that does not change the dish and pairs well with the vegetable sauce. Serving ideas The stew is served hot, right after you have added the last spices and let it simmer a bit. It is sufficient on its own, with a roasted pepper alongside. To use the sauce, it can also be accompanied by bread without needing a complicated side. Frequently asked questions How long should the gizzards and hearts boil? After adding the eggplants, tomatoes, and water, the recipe indicates 10 minutes of steaming with the lid on, then about 20 minutes more after adding the garlic. The time may vary slightly depending on the size of the meat pieces and the heat. How much water is added to the eggplant stew? 3-4 cups of water are used. You can start with 3 cups and add more if needed. With 4 cups, you will get a stew with more sauce. When is the tomato paste added? The tomato paste is added towards the end, along with the dill, chili pepper, oregano, and salt. After that, the stew simmers a bit longer. Can I omit the chili pepper? Yes. The chili pepper is part of the recipe, but the quantity is not specified and can be reduced or eliminated if you prefer a dish without heat. What can the stew be served with? It can be served plain, with a roasted pepper alongside. The vegetable sauce can also be eaten with bread.

Chicken stew with eggplant

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