Homecheap Hungarian Chicken Heart Stew

Hungarian Chicken Heart Stew

Posted in : cheap, chicken, crock pot, crockpot, dinner, easy, food, foreign, international, recipe, Slow cooker on by : Jeanette Rueb Tags: , , , , , ,

Unpopular as the opinion may be, I’ve been a fan of organ meats since I was a little kid. My grandparents used to eat them on the regular, and I spent a lot of time with them. So, thanks to Nana and Poppa, I’ve got a bit of a soft spot for something most Americans these days won’t touch with a 40-foot fork. Not being a picky eater when it comes to organ meats really does open the door to a whole world of different culinary experiences.

While the taste isn’t quite like chicken muscles, it’s not terribly strong, so as long as the dish is well-spiced, you can’t really tell it’s there. Even with no spices, the overriding flavor is that of the carrots, beans, and tomatoes. The texture is what won me over, though. I don’t usually like chicken in stews because of how it seems to dry out. The hearts don’t, though. The tough muscles soften in the pot, and by the time they’re done, they’re tender and only slightly chewy. I can honestly see myself using them in the future when I’m shopping on a budget or I just want something different. I’d be really curious to try them diced and tossed in chili. Maybe next time.

1.5 lbs Chicken hearts
2 tsp Smoked paprika
1 tsp Dill weed
1/2 tsp Caraway seed, crushed
1 tsp Black pepper
1/2 tsp Salt
2 Bay leaves
1 cup Pinto beans
1 cup Vermicelli
3 Carrots
1 Sweet onion
3 cloves Garlic, minced
1, 14.5 oz can Fire-roasted diced tomatoes, drained
3 cups Vegetable broth
1/4 cup Dry red wine

If you’re using dried pinto beans, boil them for 15 minutes. Meanwhile, remove any excess skin from the hearts and cut them in half lengthwise. Place the hearts in the bottom of the crock pot and sprinkle the paprika, dill, caraway, pepper, and salt over them, tossing so the meat gets an even coating. Add in the pinto beans, vermicelli, carrots, onion, garlic, and tomatoes. Place the bay leaf on top and add in the broth and wine. Stir gently. Cover and cook on low for 8-10 hours or on high for 4-5 hours.

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