Vegetable Stew with Chicken Liver
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
Tomatoes can be replaced with tomato paste. The stew can be served hot or cold.
Ingredients
- Green Papaya - 10.6 oz
- Eggplants - 2 pieces
- Spanish onions - 2 pieces
- Carrot - 1 piece
- Tomatoes - 4 pieces
- Salad Potatoes - 4 pieces
- Chicken Liver - 10.6 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Bay leaf - 2 pieces
- Orange Bell Peppers - 2 pieces
- Vegetable Oil - 2 tablespoons
Step by Step guide
Step 1
Chop the vegetables randomly, as you prefer. As you chop, add the vegetables to the pot.
Step 2
Chop the cabbage. Heat the oil in the pot. Add the cabbage to the pot. Season with salt, stir, and cover the pot.
Step 3
Peel the eggplants, chop them, add to the pot, and stir.
Step 4
Do the same with the onions, peppers, carrots, and tomatoes. The salted vegetables will release juice.
Step 5
Finally, add the potatoes and liver. If the vegetables released little juice, add water or broth. Season with salt and pepper, add the bay leaves. Stir one last time.
Step 6
Simmer the stew until the potatoes are cooked.
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