Stewed Potatoes with Chicken Hearts
by Editorial Staff
Stewed potatoes with chicken hearts are a great example of a delicious and appetizing dish made from fairly budget products. The hearts are soft, tender, and nutritious, and the potatoes are aromatic.
Cook: 55 mins
Servings: 4
Ingredients
- Potatoes – 1 kg
- Chicken hearts – 300 g
- Onions – 120 g (2 pcs.)
- Garlic – 1-2 cloves
- Vegetable oil – 2 tbsp
- Ground paprika – 1 teaspoon
- Salt – 1 teaspoon (to taste)
- Ground black pepper – 0.3 teaspoon (to taste)
Directions
- Cut the peeled and washed onion into small cubes.
- In a saucepan with a thick bottom or cauldron, heat the vegetable oil, put the onion and, stirring, fry it for 4-5 minutes, until transparent.
- Wash chicken hearts, remove large pieces of fat and large vessels. Cut the hearts into medium circles.
- Add the chicken hearts to the onion and, stirring occasionally, continue cooking for another 7-10 minutes.
- Peel the potatoes, wash and cut into medium-sized pieces.
- Send the potatoes to the pot. Add paprika and salt to taste. Pour in 150-200 ml of water.
- Bring the heart-shaped potatoes to a boil and cook over low heat, covered, for about 20 minutes. During this time, gently stir the dish several times. Also, while extinguishing, watch the liquid level and, if necessary, pour in a little water.
- Chop the peeled garlic with a knife. Add garlic and black pepper to a saucepan and simmer for another 5 minutes, until the dish is fully cooked.
Stewed potatoes with chicken hearts are ready.
Bon Appetit!
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