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Chicken pipette stew

Chicken pipette stew

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Clean the chicken breasts well.

Peel an onion and finely chop it, then put it in oil.

After the onion is hardened, add the diced peppers and cook together, then add the broth.

Add the pipettes and add enough water to cover them. Bring to a boil well then season with salt, add pepper and greens.

It works great with polenta!

How to make pipote stew and chicken hearts - How to prepare

We will start by passing the organs through several cold waters, then draining them of water in a strainer. It is important to make sure that the pipettes are very well cleaned of the thick membrane inside them.

Then we will clean the white onions and chop them finely. In a pan we will add the sunflower oil and a little salt and we will harden the onions until they soften a little and will acquire a slightly translucent color. Be careful not to burn yourself.

We will wash and clean the pepper, which we will then chop into cubes and add it to the pan with hardened onions. We'll harden it for a few minutes, until it softens. After that, it's time to add the chicken breasts and hearts and season the whole mixture with salt and pepper to our tastes and preferences.

We will let the organs burn a little, so that they also catch the delicious taste and aroma of the hardened onion, then we will extinguish the composition by adding two large cups of water, necessarily warm, not cold. Now, we will add the paprika. I do not advise you to add it before because it will burn and get a bitter taste.

Also, I do not advise you to add tomatoes, whether they are fresh, broth (homemade or bought) or canned because the pipettes and hearts will become very hard and difficult to serve.

How much does stew of pipote and chicken hearts boil?

Our stew needs enough liquid to boil, so we add the two cups of hot water. Then, partially cover the pan with a lid and turn the heat to medium. It will take about an hour and a half for our stew to boil, during which time it will be necessary to check if the liquid has dropped from the pan and to add more water, but also to mix occasionally in the composition so that it does not stick to the walls of the pan.

You can use a pressure cooker to boil the mixture faster, the time will be reduced to about 45 minutes from the moment the pot starts to simmer. However, the surest way to know when this dish is ready is to taste a heart and a pipette and see if they are cooked and tender!

After this time, our stew of pipettes and chicken hearts is ready and it's time to turn off the stove. Quickly wash the fresh parsley and finely chop it and sprinkle it on top of the stew!

Pipette stew and hearts with pasta

The stew of pipote and hearts with pasta is one of those recipes for "cooked food" or "type two" that reminds me of childhood and home cooking, my mother's recipes and the impatience with which we returned from school knowing that it is waiting for us hot food at home.

In our family, the "classic" garnish for pipette stew and heart was pasta, which we generically called "macaroni", regardless of whether it was macaroni or not. But it is certain that there were always short pasta, spirals or melicisiori, which matched the sauce perfectly. We also eat the famous paprika with pasta, where the side dish was always your choice: pasta or polenta. I always opt for pasta!

In the recipe for Tocanita of pipote and hearts with pasta, the spirals with egg or “serpentines” from Paste Baneasa fit perfectly! With the classic and beloved taste of egg pasta, the serpentines contain liquid egg and wheat of the best quality. The outcome? Some pasta with a special color, a texture that keeps very well when boiled and the unique taste of egg pasta.

In the last 3 years, Baneasa Easter has been a constant presence in our kitchen, from durum wheat, which we use to more "modern" pasta recipes and to those with egg, which I always use when I want the traditional taste. , known and loved. From pasta with cheese to couscous or noodles, pasta with egg is always on the shelf in my pantry, waiting to turn into delicacies as today's recipe - Stew of pipote and hearts with pasta.

Pasta stew and hearts with pasta - Everything you need to know about the recipe

  • Pipettes and hearts must be thoroughly cleaned before use. We clean the pipettes from the stingy in the middle and cut the top of the hearts to remove the membranes and traces of blood. Then we wash them several times in cold water.
  • Boil the pasta separately, following the instructions on the package and then add them over the stew, after the pipettes and hearts have boiled.
  • You can use the same recipe for pipettes and turkey hearts, only you have to cut them into smaller pieces, don't put them whole in the stew. You can also use diced chicken (boneless meat or breast), turkey or pork (meat, neck).

Ingredients for 4-6 servings of Tocanita de pipote and hearts with pasta

  • 300g serpentines with Baneasa egg
  • 1 kg of pipettes and chicken hearts
  • a large white onion
  • ½ red bell peppers
  • ½ yellow bell peppers
  • ½ green bell peppers
  • 3 tablespoons sunflower oil
  • salt pepper
  • a teaspoon of smoked paprika (or sweet / hot paprika, according to preferences)
  • a bunch of green parsley
  • 300ml water

First we prepare the pipettes and the hearts, which we wash very well in cold water and clean them of stingles and membranes. Finely chop the onion, cut the pepper into cubes.

In a large skillet, heat the olive oil and sauté the onions and peppers for 5-7 minutes over medium heat or until soft. Add the pipettes, hearts and spices. We mix very well. Pour over 300ml of water or enough water to cover the meat. Let the stew of pipote and hearts boil over medium to low heat for an hour or until the meat is well cooked. When the meat is cooked, add the finely chopped green parsley.

Boil the pasta according to the instructions on the package, in 3 liters of water. For every 100g of pasta, boil 1 liter of water. Add a little salt. We put the pasta only when the water boils and let them boil after the indicated time. We then drain them from the water in which they boiled, without passing them under a stream of cold water. Thus, the starch on the pasta will help the stew sauce to stick better to the pasta.

Chicken pipette stew. It contains many vitamins

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Pipotele contain vitamin B9, copper, magnesium, phosphorus, potassium and manganese. By simply consuming them, you will fill your body with vitamins and useful substances, which will allow your body to function perfectly! In addition, the iron in this product will help people suffering from anemia.

Chicken pipette stew - simple, tasty and economical!

The chicken breasts in this stew are soft and fine. To prepare them in this way, we will reveal a little secret! It is a simple, delicious, economical recipe and involves preparing pipettes without boiling them beforehand. Let's get started!


-¼ grated teaspoon of baking soda

-salt, ground black pepper, spices for chicken - to taste

-fresh parsley, green onions - to taste.


1. Clean and wash the chicken pipettes very well. Then dry them with paper towels and cut them into pieces (each pipette into 2-3 pieces, depending on its size).

2.Cut the onion in half crescents and put the carrot through the large grater.

3. Heat the oil in a pan. Add the onion and carrot. Fry them until golden brown, then add the chicken breasts and mix.

4.Add the baking soda and mix. It helps to soften the pipettes and prepare them faster (this is the little secret, which we promised to reveal).

5. Fry the pipettes for 8-10 minutes, stirring frequently.

6. Season the pipettes with salt, ground black pepper and spices for the chicken. Pour the water into the pan so that it completely covers the pipettes. Add the bay leaf and bring the contents of the pan to the boil.

7.Then reduce the flame to a minimum, cover the pan with a lid and simmer the pipettes until they soften (takes about 60 minutes). If necessary or if you want the pipettes to be covered with more sauce, add more water to the pan.

8. Sprinkle the stew with the chopped greens and serve while hot. As a side dish, you can use fresh vegetable salads, mashed potatoes, pasta, buckwheat, etc.


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Wash the pipettes and hearts well and boil them in cold water with a pinch of salt. Remove the foam that forms.

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We clean the onion, wash it and cut it into scales. We clean the peppers, wash them and cut them into cubes, writes

When the pipettes are half cooked, take them out and let them drain.

Chicken pipette stew. Heat the oil in a saucepan and add the onion. When the onion softens, add the pipettes and cook for a few minutes together. Add the pepper, mix and add the bay leaf, paprika and pepper.

Pour the soup and tomato juice to cover the pipettes and put the pan in the preheated oven for about 20 minutes, until the soup decreases and the sauce thickens.

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Towards the end we adjust the taste of salt. When the food is ready, add chopped parsley.


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Pipette stew and chicken hearts

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Order food at the tray in Bucharest, Jilava and Popesti Leordeni, is delivered in maximum 24 hours Each order is cooked especially for you. The products are delivered in disposable containers. We recommend consuming the dishes within 2-3 days on the date of production and kept at a temperature of 2-6 degrees.

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Our pot food menu and tray food will bring you the authentic taste of home, the food that your mother or grandmother makes. Our potted food menu is well structured in several categories: entrees, soups and stews, cooked chicken, pork and beef, side dishes, dessert. I did not forget from the menu the fasting preparations for the fasting periods.

NoName Restaurant - Free delivery in Bucharest in sector 1, 2, 3, 4, 5, 6, Popesti Leordeni and Jilava - Fast delivery of fresh food in the comfort of your home.

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We deliver Pipette stew and chicken hearts cooked on the day of delivery.

  • Do you know how to make polenta? Add salt to the boiled water and corn in the rain. Stir constantly. Towards the end, add a few drops of oil.
  • When do you know that the polenta used as a garnish is ready? When it comes off the walls of the vessel in which it was made, without sticking.
  • If you don't like dill, you can sprinkle the stew with fresh parsley.
  • This recipe is Transylvanian. The Oltenian equivalent of stew also contains a little sugar, thyme and bay leaves. Serve with Telemea cheese.

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