Description
Very simple, but at the same time tasty and nourishing dish. Juicy, fragrant, colorful stew of chicken gizzards and peppers. Come on in, help yourself!
Ingredients
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Chicken stomachs
1 kg
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Water
1 l
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Sweet pepper
3 piece
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Onion
1 piece
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Garlic
3 tooth
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Vegetable oil
2 Tbsp
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Salt
-
Black pepper
-
Flour
2 Tbsp
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Greens
0.5 coup
Cooking
Chicken gizzards thoroughly washed, pour boiling water, bring to boil, remove the foam and cook until tender on medium heat. If desired, the broth add spices:pepper, Bay leaf, dry dill (I add a mixture of dried vegetables) is Very convenient to cook gizzards in advance, then the cooking will take quite some time.
Discard ready stomachs in a colander, cool slightly and slice fairly coarsely. Strain the broth.
Sweet pepper (I took three peppers of different colors) peel and cut into large squares. Generally, the more pepper, the tastier and juicier it turns out the stew. So in the season of this wonderful vegetable in the dish I put 6-7 large peppers.
Garlic to clean, chop, fry in vegetable oil for two minutes on medium heat. Add the chopped not very finely the onion and sauté the vegetables for 5-6 minutes.
Add peppers and sauté five to seven minutes, stirring occasionally.
Add to vegetables flour, stir and cook for another couple of minutes.
Pour the broth, mix well, cover lid and simmer for 15-20 minutes. (fire medium) broth, adjust to your liking. I add about 250-300 ml of broth, and the remaining is poured into a container and freeze. Later you can use it for cooking soups or sauces.
Add the vegetables to the chicken gizzards, season with salt, season with pepper to taste and warm up the stew for another 10 minutes. To serve, sprinkle it with fresh herbs.
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