Hearty Chicken Gizzard Stew with Veggies and Spices

Delicious stewed chicken gizzards with vegetables and spices. To cook chicken gizzards deliciously, you can not only boil them, but also stew them, adding fried vegetables and a little flour to thicken the sauce. The result is an excellent and very inexpensive goulash. And it doesn’t take as long to cook as meat. A dish for any side dish, for lunch or dinner, suitable for an everyday menu.
cook time: 1h 20 min
Caleb Huxley
Hearty Chicken Gizzard Stew with Veggies and Spices

Nutrition Facts (per serving)

60
Calories
3g
Fat
3g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Wheat flour 2 tbsp
Salt 1 tsp
Water 1 l
Bay leaf 1 pc
Carrot 200 g
Bulb onions 150 g
Vegetable oil 2 tbsp
Dry spices 0.5 tsp
bell pepper 1 pc
Chicken stomachs 600 g

Recipe instructions

Step 1

Step 1
According to the specified list, we will prepare the required amount of products for 4 servings of ready-made goulash. We wash the chicken stomachs under cold water; if there is an inner film, remove it. We clean the onions and carrots, remove the seeds from the sweet peppers.

Step 2

Step 2
Cut the chicken gizzards into small pieces.

Step 3

Step 3
Place the chopped chicken stomachs in a saucepan, add a liter of water, add a bay leaf and put on fire.

Step 4

Step 4
While the water in the pan with the chicken gizzards is boiling, cut the onion and bell pepper into thin quarter rings.

Step 5

Step 5
Grate the carrots on a coarse grater.

Step 6

Step 6
As soon as the water with the stomachs begins to boil, foam forms on the surface. At a moderate boil, remove this foam with a slotted spoon, then reduce the heat to low.

Step 7

Step 7
Cover the pan loosely with a lid and cook the chicken gizzards for 40 minutes.

Step 8

Step 8
While the stomachs are boiling, prepare the roasted vegetables. Combine chopped onions, carrots and peppers, add salt and spices and mix.

Step 9

Step 9
Then put the mixture of vegetables in a frying pan with vegetable oil and fry them over low heat for 10 minutes.

Step 10

Step 10
After 40 minutes of cooking the chicken gizzards, add the roasted vegetables to the pan, add a little more salt and simmer for 20 minutes.

Step 11

Step 11
Then pour flour into the pan, mix well and simmer for another 10 minutes, stirring.

Step 12

Step 12
Serve the finished goulash from chicken stomachs hot with gravy.

Additional rubrics

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