Chicken gizzard pepper fry dry/chicken gizzard recipe

Chicken stomach sauce

Chicken offal is a fairly cheap and affordable ingredient for making juicy and flavorful stews. When stewing, they are combined with almost any vegetables, and potatoes are especially popular as a base component.

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How can you prepare navels?

In addition to the traditional hearty stews, navels can be used to make a clean gravy to garnish. Such a dish will give even the most banal buckwheat a delicious taste, aroma and richness.

Chicken stomach sauce

The gravy recipe is extremely simple and trivial - it does not require you to have supernatural culinary abilities and a lot of time spent.

Chicken stomachs lend themselves to heat treatment quickly enough. Moreover, they cannot be simmered on the stove longer than usual - this way the offal can lose its juiciness and become dry.

Bulgarian pepper will be used as a natural flavor in the main recipe. You can also add garlic, onions and herbs to the dish.

The variability of each dish is at your discretion - use your favorite products if you think that they are sorely lacking in the original recipe.

Standard Bell Pepper Gravy Recipe

You will need:

  • Chicken stomachs - 500 g;
  • Bulgarian pepper (yellow or green) - 2 pieces;
  • Red onion - 1 head;
  • Wheat flour - 2 tablespoons;
  • Broth (optional) - 300 ml;
  • Seasonings and spices to taste.


Chicken stomach sauce
  • Butcher chicken navels : remove excess fat, if any, rinse thoroughly under running water and pat dry. Cut into small pieces;
  • Melt butter or vegetable oil in a deep frying pan, make medium heat and send the stomachs into the dish. They will begin to secrete a liquid in which they must be steamed. Simmer them on the fire for at least 10 minutes;
  • Chop the red onion into small pieces and send to the offal. Stir well and fry everything together for 8 minutes;
  • In the meantime, tackle the bell peppers. Remove seeds from it, rinse thoroughly and clean. Cut into quarters and finely chop;
  • Add pepper to stomachs, sprinkle all ingredientsyou flour and simmer for another 10 minutes, stirring constantly. Pour broth or water into the dish. Simmer for at least 25 minutes, until the ventricles are soft. This original gravy is best suited as a base for pasta, cereals or mashed potatoes.

Navel gravy in original spicy sauce

You will need:

  • Chicken stomachs - 500 g;
  • Sweet Bulgarian pepper - 2 pieces;
  • Garlic - 2-3 cloves;
  • Vegetable oil (sunflower or olive) - 5 tablespoons;
  • Soy sauce - 2 tablespoons;
  • Onions - 1 head;
  • Balsamic vinegar - 2 tablespoons;
  • Natural bee honey - 1 tsp;
  • Freshly ground black pepper - to taste;
  • Broth - 300 ml;
  • Red pepper - to taste;
  • Salt to taste.


Chicken stomach sauce
  • Cut the meat offal, peel off the film and remove any fat particles, if any. Slice the stomachs in half lengthwise. Remove blood clots. Rinse under running water and pat dry;
  • Boil the ventricles in salted water until tender. This should take about an hour;
  • Rinse the bell peppers, but do not tear off the tail and do not remove the core. Wrap it in foil and bake for 20 minutes in a mild oven. After removing from the cabinet, remove the seeds and cut into longitudinal strips into 4 pieces. Then chop into strips across;
  • Peel and chop the onions. Send it to the pan to fry until golden brown. After 7 minutes, send boiled hearts and baked peppers to it. Pour some broth into a bowl, make a small heat and cover;
  • Stir the soy sauce, honey and vinegar, shake until smooth. Add garlic crushed through a press into the liquid and send to the meat, stirring quickly;
  • Let the dish simmer over the lowest heat, and a few minutes before cooking, season everything with your favorite spices. Serve with pasta or wild rice.

Chicken stomachs with pepper in soy sauce

This version of the dish is widespread in the PRC. The Chinese also use duck offal to cook it.

You will need:

  • Chicken stomachs - 500 g;
  • Sweet Bulgarian pepper - 3 pieces;
  • Onions - 2 heads;
  • Soy sauce - 5 tablespoons;
  • Spices and condiments to taste.


  • Navels remove internal films and excess fat, if any. Rinse and dry the organ meats. Slice them lengthwise into two pieces. Dip in salted water and send to the stove. Boil for 1-1.5 hours until cooked;
  • Peel onionsthose from the peel and cut into thin strips or half rings. Rinse the bell pepper thoroughly, if you wish, remove the peel. Remove the tail and eliminate the inner seeds. Cut into small strips;
  • Melt butter in a skillet. Send onions and peppers to it, salt and pepper. Add any spices and spices you like. Fry for a few minutes until soft;
  • In the meantime, chop the boiled hearts into small strips;
  • Send the meat to the vegetable pan. Drizzle with the indicated amount of soy sauce and let simmer for another 10 minutes under the lid closed. This dish can be served with any side dish.

We are sure that you will enjoy such a spicy and delicious dish like chicken ventricle gravy with bell pepper. Pamper your family with it, or surprise your guests! Be sure to try this addition to your side dish and you will definitely love it. Bon appetit!

Cooking Chicken stomach with Tomato and Peppers for Lunch food ideas - Food shows & eater Ep 40

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