Chicken Heart Stew

In a medium bowl, add the chicken hearts, the baking soda and mix very well. 

Transfer everything to a large skillet over medium heat filled with boiling water and cook for 10 minutes. 

After this time has passed, remove the hearts from the boiling water and cut each of them in half.

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the chicken hearts we cut earlier and mix to combine. 

Season with the salt, and a pinch of black pepper. 

Add the water and cook everything for 5 minutes.

After this time has passed, add the sliced ​​garlic cloves, the mustard and mix everything together to combine. 

Cover the skillet and let everything cook for 10 minutes.

In another skillet, add a drizzle of olive oil. 

Add the onion chopped into thin strips, the bell pepper chopped into small cubes and sauté until slightly wilted.

Then, add the tomatoes, chopped into small cubes. 

Season with the salt, a pinch of black pepper, the chimichurri and sauté for another 5 minutes. 

After the hearts have cooked through, add the sautéed vegetables we prepared and mix until combined. 

Cover the skillet again and cook for another 10 minutes.

Serve.