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Stew with chicken hearts and sprouts

by Nineta
Stew pipote hearts chicken lunch dinner
Preparation time 10 min.
Cooking time 50 min.
Servings: 4
Difficulty: easy
Description

Stew with tender chicken hearts, aromatic vegetables and tomato sauce - simple to make for lunch or dinner

Ingredients
600 g
Cleaned chicken hearts and sprouts
2
Onion
1
Peppers
3 cloves of
garlic
2 tablespoons
Chicken oil or fat
1 tsp
Sweet or smoked paprika
1 box of 400 g
Tomatoes in broth
500 ml
Chicken soup or leftover broth from boiling the piping or Water
Salt, pepper, turmeric
2 tablespoons
chopped dill or parsley
Instructions
  1. Preparing chicken hearts and pippins:
    • Before you start, clean the chicken hearts and sprouts and rinse them under cold running water.
    • Then place the cleaned hearts in the pressure cooker, cover with water and seal the lid.
    • Pressure cook the hearts for about 15-20 minutes or until the hearts are tender and ready to be added to the stew.
    • After they have cooked, remove the hearts and save the cooking juices to top up the sauce at a later stage.
  2. Preparing the Stew:
    • In a saucepan or frying pan, heat the olive oil over medium heat and add the chopped onion.
    • I added the bell pepper, stirring until the flavors combine nicely. You can add the garlic now, all over or save a little for last, depending on how strong you want the garlic flavor to be. I put it on at the end for a more intense taste.
    • Then I added the cooked chicken hearts, tomatoes in broth, paprika, turmeric, salt and pepper. Stir to incorporate everything.
    • Pour the juice left from the cooked hearts to add flavour to the sauce or water. And simmer everything together, under a lid, over low heat until all the ingredients are tender and full of flavour.
    • Taste and adjust flavours to taste if you feel something is missing.
  3. Serve:
    • Finally, serve the stew warm, sprinkled with fresh dill or parsley leaves for freshness.
Recommendation

The pressure-cooking method of boiling chicken hearts and breasts will reduce cooking time and provide a rich sauce that will make the stew more palatable. This stew goes served with plain rice, plain potatoes, mashed potatoes or with fresh bread or porridge.

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