Chicken Gizzards and Hearts Stew with Pasta
Chicken Simple Recipes Budget Recipes Pasta Meat Dishes Romanian
The recipe is from my mother, so it's guaranteed to be good. It was first posted on the site in 2008, I haven't modified the recipe itself at all, but it needed a better photo and a clearer, more detailed rewrite.
Ingredients
1kg chicken gizzards and hearts
300-350g short pasta (fusilli)
1 onion
2-3 green onion stalks (optional)
1/2 red bell pepper
1/4 bunch parsley
salt, pepper
1 heaping teaspoon sweet paprika (you can add some hot paprika too if desired)
4 tablespoons oil
Servings: 5
How to prepare chicken gizzards and hearts stew with pasta
- Chop the onion, cut the green onion into rounds and dice the pepper finely. Sauté in oil until they soften completely, about 5 minutes.
- Cut the gizzards in half and clean them of the gristly areas (those connecting the two parts of the gizzard). Then cut each cleaned piece in half again. This step is optional, you can leave the gizzards uncleaned but the gristle will be noticeable at the end even if you cook them well. Leave the hearts whole or if they are larger, cut them in half lengthwise. Wash them well in several changes of water, until the water runs clear.
- Add the gizzards and hearts, salt and pepper over the sautéed vegetables. Add 300ml water and simmer covered, on low heat, for 1 hour.
- Meanwhile, cook the pasta in salted water according to package instructions.
- When the meat is cooked, there should be enough sauce left in the pot to cover the meat, don't let it reduce completely. Add the paprika and chopped parsley and cook for another 5 minutes without the lid. Adjust the salt.
- Add the drained pasta to the stew and stir for about 1-2 minutes until they absorb all the sauce. It's also very good reheated!
Chicken gizzards and hearts stew
