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Clean and wash the pipettes and hearts very well, leave them in cold water for about 15 minutes, then drain them in a strainer.
Meanwhile, clean the onion, garlic, tomatoes and peppers and wash. Finely chop the onion, as well as the garlic, tomatoes and pepper.
Pour the oil into a pan and heat. Fry the onion until soft, then add the garlic. Homogenize, put the pipettes and leave for about 5 minutes, until the meat is white and leaves a little juice. Then add the tomatoes, peppers and tomato juice and top with hot water until covered. I also put a sprig of dried thyme. Put the lid on and let it boil for about 40-45 minutes, over medium to low heat. Stir from time to time so that it does not stick to the bottom of the pan and check if the meat has boiled. When the water has dropped, season with salt, pepper and paprika to taste. At this point, if you want the sauce to be a little thicker, you can add a tablespoon of flour, dissolved in a little cold water and let it boil for a few more minutes (without putting the lid on, until the sauce drops to the desired consistency!). then turn off the heat. If you want, you can put any other herbs or spices and possibly a clove or two of crushed garlic, if you like a more intense taste of garlic.
Pipotes can be served with hot polenta or rice pilaf (possibly mushroom pilaf), with natural or mashed potatoes and pickles. You can sprinkle finely chopped green parsley on top.
I served the stew garnished with finely chopped green parsley, garnished with natural potatoes and pickles.
The oil must be well heated when you fry the onion.
Cook the chicken breasts over medium to low heat so you don't burn them.
Stir periodically so that it does not stick to the bottom of the pan.
Do not put the garlic together with the onion, as it will fry faster and risk burning and becoming bitter.
Finish with a clove or two of crushed garlic if you like a more intense garlic flavor.
Serve the pipettes with hot polenta or rice pilaf, with natural or mashed potatoes and pickles.
If you also have liver, then the stew will be even better!
Sprinkle finely chopped green parsley on top, if you like.