Chicken hearts with tomatoes and peppers

Chicken hearts stewed with vegetables - a simple dish for every day, in which you can use not only peppers and tomatoes but also carrots, green peas, zucchini, or chili peppers. Suitable as a full main course for lunch or as a complement to pasta or boiled potatoes. It tastes both hot and cold.

Ingredients

• 400 g of chicken hearts
• 2 pcs. bell peppers
• 2 tomatoes
• 1 onion
• 2 cloves garlic
• herbs, salt, and pepper

Directions

1. Fry the onion for a few seconds on high heat, add pepper and fry on the same heat for a few more seconds. Then make a medium heat and fry until done. Put on a plate.
2. In the same pan fry the chicken hearts over high heat, stirring constantly. Add chopped tomatoes, and spices. Reduce heat and simmer under the lid for 15 minutes.
3. Remove the lid, increase the heat, and keep until the liquid evaporates (5 minutes).
4. In the same place, add previously stewed vegetables, garlic, herbs, and spices if necessary.