Not everyone knows how to cook chicken ventricles. In order to rectify this situation, we decided to tell you in detail about how to make a delicious and fragrant goulash using offal and vegetables.
Step-by-step recipe for chicken ventricles in a slow cooker
Essential Ingredients:
- medium fresh carrots - 2 pcs.;
- frozen chicken ventricles - 800-900 g;
- white onion - 2 pcs.;
- fat sour cream - 190 g;
- hot tomato paste - 5 large spoons;
- sunflower oil - for frying (at personal discretion);
- purified drinking water - 1.2 glasses;
- ground allspice, fresh herbs, sea salt, any spices - add to taste.
Offal processing
Before cooking chicken ventricles in a slow cooker, the meat ingredient should be well processed. For such a dish, it is recommended to purchase only peeled offal. Thus, the stomachs need to be washed, remove excess rigid elements, and then cut into 3-4 parts (can be used in general).
Vegetable processing
How to cook chicken ventricles so that as a result you get a very satisfying and tasty goulash? To do this, it is recommended to additionally use ingredients such as
white onions and fresh carrots. They should be cleaned and then cut into thin circles and rings.
Roasting ingredients
Almost every chef who decided to make such a dish for lunch is primarily interested in the question of how much to cook chicken ventricles. It is worth noting that, in aggregate, this by-product with vegetables is processed in a modern kitchen device for 70 minutes.
To cook this dish from offal, you need to take a slow cooker, and then put in it all the chopped meat ingredient. Then it is necessary to flavor it with sunflower oil and fry for 9 minutes in the Baking program. After the ventricles change color and partially brown, pour on them chopped white onions and carrots. It is also advisable to fry these components together with the by-product for 16 minutes.
Stewing dishes
When all the ingredients laid out in the multicooker are browned, they should be poured with ordinary water, add salt, spices and ground pepper, mix well, close and simmer for half an hour in the appropriate mode. Next to the almost finished goulash you need to add hot tomato paste, fat sour cream and chopped greens. In this composition, it is advisable to cook lunch in the same program for another quarter of an hour.
How to present the dish to the table?
Now you know how to cook chicken ventricles with vegetables and aromatic gravy. It is worth noting that such a dish can be served to the table with a side dish, or just like that, with wheat bread. Thanks to low-fat chicken offal, this lunch saturates the body well, but does not create a feeling of heaviness. If you want to get a more satisfying dish, then chicken ventricles are best stewed with vegetables such as potatoes, eggplant, cabbage, etc. Enjoy your meal!