- 500g chicken gizzards, cleaned
- 300g chicken hearts, cleaned
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 400g canned crushed tomatoes
- 2 fresh tomatoes, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 carrot, sliced
- 1 celery stalk, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 teaspoon sugar
- 200 ml chicken broth or water
- Fresh parsley for garnish
- Juice of half a lemon
Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until soft and translucent, about 5 minutes.
Add minced garlic and cook for another minute, stirring frequently to prevent burning. The aroma should be rich and inviting.
Put the cleaned chicken gizzards and hearts into the pot. Stir well and cook until they start to brown slightly, about 7-8 minutes.
Add chopped carrots, celery, and bell peppers. Mix everything thoroughly and cook for 5 more minutes until the vegetables soften a bit.
Pour in crushed tomatoes, fresh diced tomatoes, and chicken broth. Stir well to combine, then add smoked paprika, oregano, cumin, and bay leaf.
Season with salt, pepper, and a teaspoon of sugar to balance acidity. Reduce heat to low and simmer uncovered for 40-50 minutes.
Check occasionally, stirring gently to prevent sticking. Add more broth or water if the sauce becomes too thick during cooking.
Once the gizzards and hearts are tender and sauce thickened, stir in lemon juice and adjust seasoning if needed. Serve hot, garnished with fresh parsley.