A simple hearty dish for every day. The Mexican-style chicken heart stew turns out to be very fragrant, there is cinnamon in the composition, but if you don't like it, then you can do without this spice.
It is necessary
- - 500 g of chicken hearts;
- - 350 g of canned red beans, corn;
- - 2 bell peppers, 2 carrots, 2 onions;
- - 1 tomato;
- - 5 cloves of garlic;
- - 3 tbsp. tablespoons of olive oil;
- - a pinch of sweet paprika, cinnamon, chili powder, salt.
Instructions
Step 1
Peel the onion, cut into half rings, peel the garlic too, cut into thin slices. Peeled carrots - cubed. Cut the tomatoes into quarters of rings, peel the bell peppers from the seeds, cut like tomatoes.
Step 2
Heat 2 tablespoons of olive oil in a saucepan or heavy saucepan, sauté the onion and garlic for a couple of minutes. Add the carrots with bell peppers, fry for 5 minutes, stirring the vegetables. Then send the chopped tomatoes to the bowl, stir, close the lid, simmer for 15 minutes.
Step 3
Heat 1 tablespoon of olive oil in a skillet, fry the chicken hearts until tender. Salt to taste, stir.
Step 4
Put canned corn and red beans in a stewpan with vegetables. You can use beans in tomato sauce - they are also suitable for this stew. Next, send the hearts to the saucepan. Season with paprika, chili and cinnamon. Season with salt to taste, if required. Stir, simmer under a lid over low heat for another 10 minutes.
Step 5
Arrange the finished Mexican-style chicken heart ragout on plates, serve hot. You can additionally garnish with a fresh sprig of parsley or dill.
