Slow-Braised Chicken Hearts in Rich Tomato Gravy

Prep the Hearts: Rinse the chicken hearts thoroughly in cold water. Cut off any excess hard fat at the top and squeeze out any remaining dark blood clots if necessary. Pat dry.

Sauté Aromatics: Heat the oil in a deep skillet or Dutch oven over medium heat. Add the chopped onions and grated carrots, sautéing until soft and golden (about 6–8 minutes).

Sear the Hearts: Add the chicken hearts to the skillet along with the minced garlic, salt, pepper, and paprika/thyme. Cook for about 5–7 minutes, stirring occasionally, until the hearts lightly brown and release their natural juices.

Add Tomato & Simmer: Stir in the tomato paste, cooking for 1–2 minutes, then pour in the broth or water. Add the bay leaves. Bring to a gentle boil, then cover with a tight-fitting lid.

Slow Braise: Reduce the heat to low and let simmer gently for 45–50 minutes until the hearts are completely tender. (Add a splash of water if the sauce reduces too quickly).

Serve: Remove the bay leaves, garnish with fresh parsley, and serve hot over mashed potatoes, rice, or pasta.