This a variation of the chicken liver stew. The main difference is the garlic and the tomato sauce. I think I like this version better, but this is a personal opinion.
- chicken liver (like 1.5 pounds)
- 2 medium size onions
- 3 bell peppers
- black pepper
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- bey leaf
- 1 cup tomato sauce
- 1 tbsp garlic sauce or minced garlic
- fresh parsley
- 2 cups water
Clean the chicken liver, and put it to a boiling water. Let it cook for 15- 20 minutes. If needed, remove the foam. Once cook, take out the liver from the water.
Separately, add oil into a pan, and saut the chopped onions and bell peppers.
When the onions and the bell peppers are 3/4 done, add water and the tomato sauce. Let it cook for 10 minutes. Addthe chicken liver, salt, black pepper, paprika, garlic powder, and the bey leaf. Gently mix, so the liver pieces will not break.
Cook it for 10 minutes without lid, then 20 more minutes with the lid on. Mix from time to time. Add the fresh chopped parsley and garlic, and let the stew cook for 3 more minutes.
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