Sunday, September 27, 2015

Chicken Gizzard and Heart stew

My wife absolutely loves this stew.   She makes it often for herself so decided to add it to my list of recipes.   Due to the inclusion of tomatoes this is a recipe I myself can't eat, but I do make a similar stew without tomatoes (http://drummingupabettermeal.blogspot.com/2015/07/simple-rustic-chicken-heart-stew.html)

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
Instructions:
  • 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.