INGREDIENTS
- 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
PREPARATION METHOD
- 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.
- Remove the bay leaf. Serve hot, garnished with fresh parsley, alongside crusty bread or rice for a hearty meal.