Chicken Heart Stew with Potatoes and Pickles

This delicious and satisfying vegetable stew with chicken hearts is made from simple and affordable products. Pickled cucumbers and adjika add an interesting and piquant taste to the stew.

Servings: 5

Ingredients

• Chicken hearts – 500 g
• Potatoes – 650 g
• Carrots – 130 g
• Onions – 100 g
• Pickled cucumbers – 220 g
• Tomato paste – 70 g
• Flour – 15 g
• Adjika – 1-2 teaspoon (to taste)
• Salt to taste
• Ground black pepper – to taste
• Hot red pepper (optional) – 3-5 rings (to taste)
• Allspice peas – 5-7 pcs.
• Bay leaf – 2 pcs.
• Vegetable oil (for frying) – 50 ml (3 tablespoons)
• Green onions (for serving) – 10 g

Directions

1. Cut the chicken hearts in half and remove the veins. It is better to leave the fat on the hearts.
2. We spread the hearts in preheated with 1 tablespoon. a spoonful of oil in a frying pan and fry over medium heat for 3-4 minutes, until the juice comes out. After that, cover the pan with a lid and reduce the heat.

   

3. We continue to simmer the hearts for 15-20 minutes, until tender. If there is still liquid left, remove the lid. Let the liquid evaporate. Put the chicken hearts on a plate.
4. While the chicken hearts are being prepared, peel the onions and carrots. Cut the onion into medium cubes, and grate the carrots on a coarse grater.
5. We also grate pickled cucumbers on a coarse grater.
6. Peel the potatoes, cut into small cubes. Then we put it in a preheated pan where the hearts were prepared.

   

7. Fry the potatoes, stirring occasionally, for 5 minutes.
8. We send the potatoes to a saucepan, pour 400 ml of water, add bay leaves, and allspice peas.
9. Cook potatoes for 5-7 minutes.
10. Fry onions with carrots in a frying pan preheated with the remaining vegetable oil for 5-7 minutes, until soft and light golden hue of vegetables.

    

11. Add grated cucumbers to the onion with carrots.
12. Fry for another 5 minutes. Then add tomato paste, adjika, flour, ground pepper, and, if desired, a few rings of hot red pepper.

    

13. Stir and fry for another 1-2 minutes.
14. Add hearts to the potatoes.

    

15. There are also fried vegetables.
16. Simmer chicken hearts with potatoes and pickles, in tomato sauce, over low heat for 5 minutes. Salt to taste 3 minutes before the end of cooking, not forgetting that the cucumbers are already salted.

    

Put the finished vegetable stew with chicken hearts on plates and sprinkle with chopped green onions.

Enjoy your meal!