Many unfairly consider chicken stomachs a product not particularly popular. But they are wrong! Based on them, you can cook many interesting dishes. They contain a lot of protein, have no bones, which is very convenient and beneficial. Also, these products are perfectly stewed. They are served both hot and cold. Pilaf from chicken stomachs, for example, turns out to be tasty, saturated. And cooking it is quite simple. For some recipes, you can use a slow cooker, which will significantly speed up the process of preparing a hearty meal.
Tasty pilaf with stomachs
What are the features of cooking such an option of a famous dish? In loose pilaf, chicken stomachs are used instead of fatty pork. The recipe for pilaf from chicken stomachs with a photo helps to understand that the appearance of this dish is also quite appetizing. To reduce calorie content, you can reduce the amount of vegetable oil, but you need to make sure that the rice does not turn out dry, and the vegetables are not burnt during cooking.
To prepare such a hearty meal you need to take:
- 500 grams of stomachs;
- one and a half glasses of rice;
- two onion heads;
- a couple of carrots;
- 100 grams of vegetable oil;
- a couple of teaspoons of seasoning for pilaf;
- salt and pepper to taste.
This dish has an unusual, but pleasant taste. Seasonings can be added as desired. So, dried herbs, such as savory, are great. It gives piquancy and piquancy.
How to cook pilaf from chicken stomachs? Step by step recipe
First of all, thoroughly washed rice. Do this in several stages, so that the water eventually remains transparent. After the cereal is poured with cold water, a little salt. Leave for a while.
Stomachs are washed. If there is a yellow film, then it is removed. Cut off excess fat. They put the stomachs in the pan, stew for about thirty minutes, then pour all the oil. Onions are peeled and diced, carrots are rubbed on a coarse grater. Processed vegetables are sent to the stomachs.
Stew almost until cooked, introduce all the spices, then lay washed and settled rice. Add water so that it is at least one finger above the cereal. Cooked on high heat, not closing the lid, waiting for the water to evaporate. After that, close the pan, reduce the gas to a minimum and simmer another 10 minutes. Pilaf from chicken stomachs when serving can be densely sprinkled with chopped herbs.
The original recipe for pilaf
In this embodiment, in addition to chicken stomachs, mushrooms are also used. This option will appeal to those who have already tried pilaf in different variations and want variety. For this recipe you need to take:
- 500 grams of stomachs;
- 300 grams of champignons;
- 300 grams of rice;
- one carrot;
- onion head;
- 100 ml of vegetable oil;
- salt to taste, preferably sea;
- any spices.
As spices, you can take ground garlic, saffron, any dried herbs. Also, do not forget about pepper, for example hot or black hammer. Here, much depends on taste preferences.
Cooking pilaf with mushrooms
This recipe for pilaf from chicken stomachs with mushrooms suggests the presence of a slow cooker. All ingredients need to be prepared. The stomachs are thoroughly washed, cut off excess, large can be cut into pieces. Onions are peeled and diced, carrots are rubbed on a coarse grater. Rice is washed several times, thrown off in a colander to remove the liquid.
Oil is poured into the bottom of the multicooker bowl, chopped mushrooms are placed, fry them, stirring occasionally. At first they will give a lot of liquid, but when it evaporates, the mushrooms begin to fry. All this time the multicooker is switched on in the "Frying" mode. Then add onions and carrots, mix with mushrooms and fry until soft. Remove the prepared ingredient in a separate plate.
Stomachs are placed in the bowl. Fry them almost until cooked. After sent vegetables and mushrooms to the meat ingredient. They sprinkle everything with rice and fill it with water so that all the ingredients are covered with it. Sprinkle everything with spices. Choose the "Stew" mode and cook pilaf from chicken stomachs for another 30 minutes. You can periodically add fluid if rice quickly absorbs it.
Chicken stomachs are an excellent base for many dishes. They can successfully replace meat. So, pilaf from chicken stomachs is both tasty and healthy. It is cooked most often in the usual way, simply replacing pork, beef or lamb with stomachs. However, sometimes they try to diversify the recipe and introduce new ingredients, such as champignons. This makes pilaf even more interesting to taste.