Chicken Gizzard and Heart Stew
I prepared this stew on a day when I needed something quick and filling, and in the fridge, I found a pack of chicken gizzards and hearts, plus some frozen vegetables. You don't need many ingredients, and the steps are simple. It's a dish I make a few times a year, especially when I want to use organs, not just classic chicken meat.
Quick Info
Total time: 30 minutes
Preparation time: 5-10 minutes
Cooking time: 20 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main dish, quick lunch
Ingredients
650 g chicken hearts and gizzards
1 carrot (can be frozen)
1 tomato (or frozen tomatoes, if needed)
1 tablespoon oil
1 teaspoon tomato paste
1 small bunch of fresh parsley
1 cup water (about 200 ml)
Salt, pepper to taste
Preparation Method
1. Wash the hearts and gizzards well, then let them drain for a few minutes in a strainer.
2. Heat a tablespoon of oil in a large pan. Add the gizzards and hearts and cook them over low heat, covered, for about 10 minutes. Stir once or twice.
3. Add a cup of water over the meat.
4. Add the carrot and tomato, cut into suitable pieces, directly into the pan. You can use frozen carrots or tomatoes if that’s what you have on hand.
5. Let everything simmer for another 10 minutes, still on low heat and covered.
6. When the vegetables have softened, add a teaspoon of tomato paste and mix well.
7. Add the chopped parsley and let it cook for another two minutes.
8. Season with salt and pepper, then turn off the heat.
Why I make this recipe often
This stew is quick, doesn't require special ingredients, and you don't have to stay by it for long. Whenever I have gizzards and hearts in the fridge or freezer, it's a good option for lunch. It can be eaten with mashed potatoes, rice, or even just plain with a slice of bread. Plus, it's one of the few organ recipes that cooks very quickly.
Tips and Variations
Tips
The meat is more tender if you don't skip the frying step at the beginning.
Use warm water if you want to shorten the boiling time a bit.
You can adjust the amount of tomato paste depending on how "red" you want the sauce to be.
Substitutions
The carrot and tomato can be replaced with a mix of frozen vegetables if you don't have fresh ones.
If you don't have tomato paste, you can use just a tomato, but the flavor will be less intense.
Variations
Instead of gizzards and hearts, you can use just hearts or just gizzards, depending on what you have on hand.
If you want a different flavor, add a little garlic at the end, but the classic recipe here doesn't call for it.
For a thicker sauce, let it simmer uncovered for the last five minutes.
Serving Ideas
The simplest is with mashed potatoes, but it also goes well with polenta or fresh bread. If you have cooked rice already, you can use it without any problems.
Frequently Asked Questions
1. Can I use just gizzards or just hearts?
Yes, that's not a problem. You can adjust the quantity and use just one of them, depending on what you have at home.
2. What do I do if I don't have fresh vegetables?
You can use a mix of frozen vegetables or just carrot and tomato from the freezer. There's no need to find anything special.
3. Can I make it without tomato paste?
You can, but the color and flavor of the sauce will be milder. It's optional, but it helps with flavor and color.
4. How long does the food last in the fridge?
It keeps well for two days in the fridge, in a covered container. If you want to reheat it, use a pot on low heat or the microwave.
5. Should the sauce be liquid or thicker?
It remains quite liquid, especially if you don't boil it uncovered. If you want a thinner sauce, leave the pan uncovered for the last few minutes.
Nutritional Values (estimate)
One serving (out of four) has about 190-220 kcal, depending on how much oil you use and the size of the vegetables.
Protein: 20-22 g
Fat: 8-9 g
Carbohydrates: 8-10 g
The sauce is quite low in calories, especially if served with a simple side. Estimates may vary depending on the exact ingredients.
Storage and Reheating
The chicken gizzard and heart stew should be kept in the fridge, covered, for up to two days. It can be reheated on low heat, adding a tablespoon or two of water if the sauce has thickened too much. I do not recommend keeping it for more than two days, as cooked organs do not have the same texture after sitting for long.
I prepared this stew on a day when I needed something quick and filling, and in the fridge, I found a pack of chicken gizzards and hearts, plus some frozen vegetables. You don't need many ingredients, and the steps are simple. It's a dish I make a few times a year, especially when I want to use organs, not just classic chicken meat.
Quick Info
Total time: 30 minutes
Preparation time: 5-10 minutes
Cooking time: 20 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main dish, quick lunch
Ingredients
650 g chicken hearts and gizzards
1 carrot (can be frozen)
1 tomato (or frozen tomatoes, if needed)
1 tablespoon oil
1 teaspoon tomato paste
1 small bunch of fresh parsley
1 cup water (about 200 ml)
Salt, pepper to taste
Preparation Method
1. Wash the hearts and gizzards well, then let them drain for a few minutes in a strainer.
2. Heat a tablespoon of oil in a large pan. Add the gizzards and hearts and cook them over low heat, covered, for about 10 minutes. Stir once or twice.
3. Add a cup of water over the meat.
4. Add the carrot and tomato, cut into suitable pieces, directly into the pan. You can use frozen carrots or tomatoes if that’s what you have on hand.
5. Let everything simmer for another 10 minutes, still on low heat and covered.
6. When the vegetables have softened, add a teaspoon of tomato paste and mix well.
7. Add the chopped parsley and let it cook for another two minutes.
8. Season with salt and pepper, then turn off the heat.
Why I make this recipe often
This stew is quick, doesn't require special ingredients, and you don't have to stay by it for long. Whenever I have gizzards and hearts in the fridge or freezer, it's a good option for lunch. It can be eaten with mashed potatoes, rice, or even just plain with a slice of bread. Plus, it's one of the few organ recipes that cooks very quickly.
Tips and Variations
Tips
The meat is more tender if you don't skip the frying step at the beginning.
Use warm water if you want to shorten the boiling time a bit.
You can adjust the amount of tomato paste depending on how "red" you want the sauce to be.
Substitutions
The carrot and tomato can be replaced with a mix of frozen vegetables if you don't have fresh ones.
If you don't have tomato paste, you can use just a tomato, but the flavor will be less intense.
Variations
Instead of gizzards and hearts, you can use just hearts or just gizzards, depending on what you have on hand.
If you want a different flavor, add a little garlic at the end, but the classic recipe here doesn't call for it.
For a thicker sauce, let it simmer uncovered for the last five minutes.
Serving Ideas
The simplest is with mashed potatoes, but it also goes well with polenta or fresh bread. If you have cooked rice already, you can use it without any problems.
Frequently Asked Questions
1. Can I use just gizzards or just hearts?
Yes, that's not a problem. You can adjust the quantity and use just one of them, depending on what you have at home.
2. What do I do if I don't have fresh vegetables?
You can use a mix of frozen vegetables or just carrot and tomato from the freezer. There's no need to find anything special.
3. Can I make it without tomato paste?
You can, but the color and flavor of the sauce will be milder. It's optional, but it helps with flavor and color.
4. How long does the food last in the fridge?
It keeps well for two days in the fridge, in a covered container. If you want to reheat it, use a pot on low heat or the microwave.
5. Should the sauce be liquid or thicker?
It remains quite liquid, especially if you don't boil it uncovered. If you want a thinner sauce, leave the pan uncovered for the last few minutes.
Nutritional Values (estimate)
One serving (out of four) has about 190-220 kcal, depending on how much oil you use and the size of the vegetables.
Protein: 20-22 g
Fat: 8-9 g
Carbohydrates: 8-10 g
The sauce is quite low in calories, especially if served with a simple side. Estimates may vary depending on the exact ingredients.
Storage and Reheating
The chicken gizzard and heart stew should be kept in the fridge, covered, for up to two days. It can be reheated on low heat, adding a tablespoon or two of water if the sauce has thickened too much. I do not recommend keeping it for more than two days, as cooked organs do not have the same texture after sitting for long.