How to make
The chicken livers and hearts are cleaned very well and sautéed briefly in olive oil.
Add the coarsely chopped onion and when it softens, add the sliced peppers, tomatoes and spices.
Water is poured in and the dish is left to stew over low heat, until it is ready, by adding more water, if necessary.
Before serving, the beer appetizer is sprinkled with finely chopped fresh parsley.
The village-style chicken livers and hearts are ready.
