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Bulgarian Chicken Liver Stew with Onions and Peppers
A hearty and flavorful stew featuring tender chicken livers simmered with sweet peppers, onions, and a hint of paprika, often served with crusty bread.
ð§ ææ
- 500 g Chicken livers(trimmed and cleaned)
- 2 medium Onions(sliced)
- 2 large Bell peppers(mixed colors, sliced)
- 3 cloves Garlic(minced)
- 3 tbsp Olive oil
- 1 tbsp Paprika(sweet)
- 1 tbsp Tomato paste
- 200 ml Vegetable broth
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large skillet or pot over medium heat. Add sliced onions and cook until softened, about 5-7 minutes.
- 2
Add sliced bell peppers and minced garlic to the skillet. Cook for another 5-7 minutes until peppers are tender-crisp.
- 3
Stir in the tomato paste and paprika, cooking for 1 minute until fragrant.
- 4
Add the chicken livers to the skillet. Cook, stirring occasionally, until they are browned on all sides, about 5-7 minutes. Be careful not to overcook them.
- 5
Pour in the vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the livers are cooked through and the sauce has thickened slightly.
- 6
Season with salt and black pepper to taste. Garnish with fresh chopped parsley before serving.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can add a splash of red wine along with the broth.
- âEnsure chicken livers are fresh and properly cleaned for the best taste and texture.
- âServe hot with crusty bread, mashed potatoes, or rice to soak up the delicious sauce.
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- Add a pinch of chili flakes for a spicy kick.
- Incorporate other vegetables like mushrooms or zucchini.
- A dollop of sour cream or Bulgarian yogurt can be added at the end for creaminess.