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Print Recipe
Vegetable Stew with Chicken Stomachs Recipe
Paramount in this dish - the ventricles were well stew and become very soft, and then will play the role of juicy vegetables. In this dish the chicken gizzard, literally, drowning in vitamin good vegetables.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Chicken stomachs boil in advance, will only cut them.
    Chicken stomachs boil in advance, will only cut them.
  2. Prepare vegetables: eggplant, zucchini and sweet pepper cut into strips.
    Prepare vegetables: eggplant, zucchini and sweet pepper cut into strips.
  3. Onion cut arbitrarily. Have pod beans to remove spout and stalk, cut on 3 parts of. Grind tomatoes in a blender until pureed.
    Onion cut arbitrarily. Have pod beans to remove spout and stalk, cut on 3 parts of. Grind tomatoes in a blender until pureed.
  4. In a saucepan pour the vegetable oil, add the onion and ventricles, fry until browned. Then add eggplant, zucchini, sweet pepper, beans and tomatoes, salt and pepper, continue to simmer all together for 20 minutes, stirring occasionally. Serve hot. Bon appetit!!!
    In a saucepan pour the vegetable oil, add the onion and ventricles, fry until browned. Then add eggplant, zucchini, sweet pepper, beans and tomatoes, salt and pepper, continue to simmer all together for 20 minutes, stirring occasionally. Serve hot. Bon appetit!!!

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