Chicken Hearts Stew, Mexican Style
Description
The dish is prepared without unnecessary complications. The abundance of vegetables makes Mexican cuisine healthy. And the level of spiciness can always be adjusted to your taste! Cook with pleasure. The ready dish can be served at the table.
Instructions
- 1
Step 1
Rinse the chicken hearts, remove excess fat and vessels, then fry in a spoonful of oil in a skillet until golden brown and almost fully cooked.
- 2
Step 2
Dice the onion and garlic, and cut the carrot into cubes or slices. Lightly sauté them in oil. You can do this either in a saucepan or in a multicooker, which is especially convenient during summer.
- 3
Step 3
Add the sweet pepper to the onion and carrot, sauté briefly.
- 4
Step 4
Add celery and diced tomatoes. Simmer for 5 minutes.
- 5
Step 5
Add canned corn and beans.
- 6
Step 6
Then add the chicken hearts to the vegetables and pour in the tomatoes blended with their own juice. Simmer for about five minutes. Season with salt and pepper to taste, add a pinch of cinnamon and chili, and generously sprinkle with oregano. Mix the stew well and set the multicooker to the "keep warm" mode. If you cooked it on the stovetop, tightly cover the skillet with a lid and let it stand for about 15 minutes.
- 7
Step 7
Serve the stew hot, garnished with vibrant chili peppers and fresh tomatoes, herbs, and corn tortillas for an authentic Mexican touch!