Stew with chicken livers

(Recipe suggested by Diana)
300 g of chicken liver
300 g chicken hearts and gizzards
3 pimiento peppers
3 onions
3 cloves of garlic
100 ml of tomato juice
salt and pepper

Stew with chicken livers


Wash the meat, then cut livers and gizzards into smaller cubes.
Place in a deep pan, witth a few tablespoons of hot oil and a few tablespoons of water. Cover and leave about 30 minutes on medium heat. Stir occasionally and add water if necessary. Chop onions and peppers into thin strips and add over the meat, with tomato juice and half a glass of water. Allow to boil until water decreases and remains a thickened sauce.
Finally add chopped parsley, finely chopped garlic cloves, salt and pepper to taste.
It can be served with hot polenta.

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