Chicken Gizzards Marinated with Kiwi, Stewed with Potatoes

by Editorial Staff

A hearty and very tasty hot dish, it turns out a lot and on a budget! Because today we will use chicken ventricles instead of meat. And how to make them soft, I’ll tell you in this recipe!

Ingredients

  • Chicken ventricles – 1 kg
  • Kiwi – 1 pc.
  • Potatoes – 800 g
  • Carrots – 1 pc.
  • Tomato juice – 1.5 cups (300 ml)
  • Bulb onions – 2 pcs.
  • Garlic – 5 cloves
  • Sweet pepper – 1 pc.
  • Salt – 1 teaspoon
  • Ground paprika – 3 tbsp
  • Ground black pepper – 0.5 teaspoon
  • Parsley (greens) – 1 bunch
  • Vegetable broth (or water) – 100 ml

Directions

  1. We clean the kiwi, rub it on a fine grater, and add to the ventricles. Stir and let stand, marinate for 20 minutes.
  2. Heat a deep frying pan with vegetable oil. Then we send the chicken ventricles into the heated vegetable oil and simmer under a lid over medium heat until soft, in time – about 30 minutes (stirring). Cut the potatoes into arbitrary pieces. Cut the carrots and bell peppers into cubes. Cut the onion into half rings, the garlic into thin slices.
  3. Increase the heat under the skillet on the stove to the maximum. Add onion, garlic to the ventricles and fry for 2-3 minutes without a lid.
  4. Next, add spices (black pepper, paprika, and salt). Stir for just a minute.
  5. Add potatoes and carrots to the ventricles. We mix. Fry for 5-7 minutes so that the potatoes are saturated with all the aromas.
  6. Add bell peppers and tomato juice or sauce. We mix.
  7. Pour in half a glass of water or vegetable broth to lightly cover the chicken ventricles with vegetables.
  8. Simmer for 7-10 minutes under the lid – bring the potatoes to readiness. Trying the dish with salt.
  9. At the very end, add finely chopped parsley and let the dish brew under the lid.
  10. The dish turns out to be incredibly aromatic and satisfying. Everything was cooked perfectly – soft potatoes, tender chicken ventricles.

Delicious!

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