Ingredients:
- 3 lb's of chicken hearts and gizzards (cleaned and rough chopped)
- 4 Russet Potatoes
- 1 tomatoes diced
- 1/2 diced yellow onion
- Peruvian chili lime spice blend (Alternately Mirasol paste or even rocotto is an option here)
- Oregano
- 2 cups chicken or turkey stock
- Heat up two tablespoons of Coconut oil and add in the onions. Cook the onions until translucent.
- Add the tomato and the chili spice and warm up the tomatoes
- Add the organ meat and cook for 5 minutes browning the meat.
- Add in the stock and the potatoes and oregano
- cook at low boil roughly 30 minutes.
- Serve and Enjoy.
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