Chicken stomachs stewed in a multicooker
4 servings
90 minutes
Stewed chicken gizzards in a multicooker is a dish of European cuisine that combines the tenderness of poultry with the rich flavor of vegetables. Traditionally, chicken gizzards were used in cooking as an affordable and nutritious product, and stewing makes them especially soft and aromatic. In this recipe, the gizzards are cooked with tomatoes, onions, carrots, and sweet peppers, giving the dish a light sweetness and juiciness. Thanks to the multicooker, the cooking process is simple — just chop the ingredients, place them in the bowl, add water and salt, then start the program. The result is a tender dish rich in flavors that pairs wonderfully with side dishes and fresh green salads. Perfect for a cozy family dinner or a nutritious lunch!
1
Wash the stomachs, remove the seeds and core from the peppers.
- Chicken gizzards: 250 g
- Bell pepper: 60 g
2
Cut the gizzards and vegetables into thin strips.
- Chicken gizzards: 250 g
- Tomatoes: 140 g
- Onion: 100 g
- Carrot: 70 g
- Bell pepper: 60 g
3
Place all ingredients in the multicooker bowl, add water, salt, and mix.
- Chicken gizzards: 250 g
- Tomatoes: 140 g
- Onion: 100 g
- Carrot: 70 g
- Bell pepper: 60 g
- Water: 1.5 l
- Salt: 1 g
4
Close the lid. Set the steam valve to position 'I'. Set the program to 'Stewing/Jelly', product type to 'Poultry', cooking time to 1 hour.
5
Press the 'Start' button. Cook until the program ends.
