Roast chicken stomachs in pots

Chicken stomachs with potatoes are stewed for a long time in pots, so they are very soft. The pepper and garlic make the roast very flavorful.

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 145 minutes

Ingredients

• Chicken stomachs 600 g
• Salt to taste
• Ground black pepper to taste
• Allspice peas to taste
• Garlic 3-4 cloves
• Water 200-300 ml
• Potatoes 5 pieces
• Bulgarian pepper 1 piece
• Onion 1 piece
• Carrots 1 piece

Cooking method

• Rinse the stomachs and put them in pots. Add salt, black and allspice and finely chopped garlic.

• Fill with water until it reaches about the middle of the pots. Cover with lids.

• Place the pots in a cold oven, set the temperature to 180 ° C and cook for about 1.5 hours.

• Cut the potatoes into medium pieces, small bell peppers and onions, grate the carrots on a coarse grater.

• Remove the pots from the oven, add vegetables to the stomachs, pour in some water.

• Cover the pots again and place in the oven for 40–45 minutes, until the vegetables are tender.

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