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Red stew with liver and chicken breast

Red stew with liver and chicken breast

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The cat says that it salivated at what Rocsi prepared, I wanted what the cat prepared for it .: Well, why shouldn't I make stew goodies? Especially since I have chicken livers collected from birds raised in the mother-in-law's yard. Of course, I changed something depending on taste and possibilities.

  • 500 g of liver from birds raised in the yard
  • 200 gr smoked chicken breast
  • 1 red onion
  • 4 cloves garlic
  • 1 tablespoon of fresh lard
  • 1 tablespoon pepper paste with celery - own production
  • 1 teaspoon hot pepper paste - own production
  • 1 tablespoon tomato puree concentrate
  • 1/2 teaspoon paprika
  • salt
  • simple mashed potatoes and cucumber salad with onions - to serve

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Red stew with liver and chicken breast:

  1. The livers are kept in cold water for a few hours. from time to time the water changes.

  2. Put the liver in a sieve of excess fluid.

  3. Slice the smoked chicken breast smaller.

  4. Peel and finely chop the onion and garlic.

  5. Heat the fresh lard and lightly sauté the onion and garlic.

  6. Add the chicken livers in half the pan. In the other half put the paprika and tomato paste which, lightly fried, will give a beautiful color to the stew.

  7. After 2 minutes, mix everything and lightly salt.

  8. Add the hot pepper paste and the celery paste.

  9. Pour a cup of water and simmer for 15 minutes.

  10. If necessary or you want more sauce, add a little water.

  11. It will form a very good sauce anyway. I like it to be more subtle and to serve it with mashed potatoes.

  12. Before the end of cooking, add the smoked chicken breast.

  13. No need to hurry, it is already semi-prepared.

  14. Taste and salt if you wish.

  • Serve the liver stew and chicken breast with your favorite garnish.

We had the garnish, simple mashed potatoes and cucumber salad with onions.

Good appetite !!!!

Tips sites


Don't hit the rock !!! I put freshly melted lard instead of oil. Why not put butter, if the French put butter?


Ever since I know the best paprika and stews, I come out with fresh pork lard.


With the help of the tin-used chicken breast, I "multiplied" and gave an even better taste to the stew. So I was able to easily serve the meal for 4 people!