Chicken stomach gravy

Chicken stomachs are a budget version of meat, they turn out delicious, but require careful preliminary preparation. To begin with, they are very well washed and discarded in a colander so that the excess water runs off. When the stomachs are dry enough, we cut them into strips, while removing fat and unsuitable pieces.

Onions and garlic are cleaned, washed, dried. Cut the onion into small cubes, chop the garlic with a knife. Heat a frying pan with vegetable oil, spread the vegetables and fry them for a couple of minutes until the onion turns white and the garlic begins to emit a very appetizing aroma. Season the vegetable mixture with turmeric and paprika. Peel the chili peppers from the seeds, remove the tail and cut into rings, add to the vegetables in the pan. We work with hot pepper only with gloves. Mix all the contents well.

When the vegetables and spices are evenly combined, add the stomachs cut into strips to the pan. Stir and fry for 3-5 minutes. Then pour in the broth, chicken is best suited to the stomachs.

Dried tomatoes can be cut into pieces. If desired, we can safely replace them with canned ones, simply crushing them with a fork. Add tomatoes to the stomachs. Cover with a lid, bring to a boil, make the fire minimal and simmer for 25 minutes.

Fresh tomatoes are washed, dried and cut into small cubes. If desired, you can remove the skin from them. To do this, make an incision at the tail, pour boiling water over the tomatoes, stand for a couple of minutes, then cool to a comfortable temperature and remove the skin. Add chopped tomatoes to the stomachs, add oregano sprigs, cover with a lid and continue stewing.We wait about 10 minutes.

When the dish is almost ready, add a little salt and cayenne pepper to taste. Stir well and bring to readiness. We serve chicken stomachs hot, adding any side dish.

Bon appetit!