Chicken hearts stewed in tomato sauce

Try chicken hearts stewed with vegetables in tomato sauce. The by-products are aromatic, very soft and tender.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 75 minutes

Ingredients

• Chicken hearts 500-600 g
• Carrots 1 piece
• Onions 1 piece
• Vegetable oil 2 tbsp. spoons
• Tomato paste 2 tbsp spoons
• Water 400 ml
• Salt to taste
• Ground black pepper to taste

Cooking method

• Cut off excess fat from the hearts. Cut the offal into halves or quarters. Rinse well under running water to remove blood clots.

• Grate the carrots on a coarse grater. Chop the onion with a knife.

• Heat oil in a skillet over medium heat. Fry the onion for 3-4 minutes. Add the carrots and cook the same amount.

• Place the hearts in the same skillet and fry for 5 minutes, stirring occasionally.

• Stir the tomato paste with water. Pour into a skillet, add salt and pepper.

• Bring to a boil, reduce heat to low and cook, covered, for about 40–45 minutes.

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