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.

Simple Rustic Chicken Heart Stew

Originally posted by me in GlutenFreeRecipes Facebook group on September 1, 2014

Ingredients:

• 1/2 lb chicken hearts
• 2 Yukon gold potatoes chopped into rough steak fries
• 1-2 shallots finely chopped...
• 2 tablespoons Cilantro/garlic paste ( if need recipe to make paste ask and I can post)

 

Instructions:

• Add shallots to hot oil in small pot.
• Sweat for 2 minutes
• Add washed hearts and cook about 5 minutes.
• Add paste and cook 2 minutes.
• Add potatoes
• Add enough water to cover all ingredients.
• Turn down heat to medium low and cook for 30 minutes stirring occasionally until potatoes fall apart easily