You can prepare delicious dishes with chicken using not only the breast and chicken legs. Ventricles are also part of a wide variety of dishes. For example, with their help you can cook pilaf, salad, bake them in the oven and stew them in tomato sauce.
Chicken ventricles and hearts dish
Product Composition:
- Chicken stomachs - three hundred grams.
- Chicken hearts - three hundred grams.
- Carrots are one thing.
- Tomato juice - two glasses.
- Celery is one small stalk.
- Garlic - two cloves.
- Paprika - half a teaspoon.
- Refined oil - one hundred milliliters.
- Dried basil - half a teaspoon.
- Parsley - half a bunch.
- Sugar - half a teaspoon.
- Salt is a teaspoon.
- Onion - two heads.
- Cilantro - five branches.
Step cooking
Dishes from chicken ventricles stewed with hearts are especially delicious. The cooking process should begin with the fact that the stomachs and hearts are washed and transferred to a colander. Next, peel and finely chop onions. Now you need to take the stewpan and pour a little oil into it. Put on the fire and, after the oil is heated, pour the onion into it. Fry until onion is clear.
Then, according to the selected recipe, dishes from chicken ventricles stewed with hearts, rinse them and transfer to a stewpan. Stir and continue to fry for ten minutes. During this time, peel the carrots, wash well and cut into small cubes. Rinse and chop the celery stalk.
Add carrots and celery to the stewpan, as well as two glasses of tomato juice. Stir and cover with a lid, simmer after boiling for about an hour and a half. Then pour paprika, sugar, dried basil, chopped parsley and chopped garlic into the stewpan. Mix well and leave on the fire for another two to three minutes, no more. Turn off the fire and leave it under a tightly closed lid for fifteen minutes.
A delicious second course of chicken ventricles stewed with hearts in tomato sauce is ready. It goes well with boiled friable rice or mashed potatoes. Place the prepared side dish on a plate, put the stewed ventricles with hearts on top. Garnish with chopped fresh cilantro, and you can serve the dish for dinner.
Oven-cooked chicken stomachs
Essential Ingredients:
- Chicken stomachs - five hundred grams.
- Onion - fifty grams.
- Ghee chicken - thirty grams.
- Carrots - fifty grams.
- Kefir - five hundred milliliters.
- Turmeric, suneli hop, ground pepper, coriander - two teaspoons.
- Sausage cheese - fifty grams.
- Bay leaf - one piece.
- Salt is a teaspoon.
How to cook
For cooking, we use the recipe for chicken ventricular dishes. The preparation of the ingredients you need to start with the stomachs. They must be washed well, and then put in a colander and doused with steep boiling water. Peel and chop onions in half rings. Remove peel from carrots and cut into thin strips.
Next, according to the recipe selected for cooking with a photo of a dish with chicken ventricles, you need to take a suitable dish and pour kefir into it. Then add all the spices and, if desired, in addition to black, you can add more white and red peppers. Stir so that the spices are evenly distributed.
In the prepared mixture put the chopped onions and carrots, as well as chicken ventricles. Vegetables and ventricles should be completely immersed in a kefir mixture and stay in it for one hour. At this time, you must turn on the oven and heat it to a temperature of two hundred degrees. After an hour, you need to take a baking dish and pour onion, carrots and chicken vents marinated in kefir mixture into it.
Melt chicken fat and pour it over the rest of the ingredients. At the end, evenly sprinkle with grated sausage cheese. Submit the baking dish to the oven for forty-five minutes. Then get the chicken ventricles baked in kefir sauce and vegetables and put them on the plates in hot form. This dish is tender, aromatic and slightly spicy.
Pilaf made from chicken ventricles
Grocery list:
- Chicken ventricles - one kilogram.
- Steamed rice - three glasses.
- Carrots - three pieces.
- Seasoning for pilaf - a tablespoon.
- Onion - four pieces.
- Oil - one hundred and fifty milliliters.
- Salt is a dessert spoon.
- Ground pepper - half a teaspoon.
Cooking process
The second dish of chicken ventricles in the form of crumbly delicious pilaf is perfect for lunch. To prepare it, the ventricles must first be washed well, dried, and then cut into pieces. Heat a frying pan with oil over a fire and put parts of the ventricles into it. On medium heat, stirring occasionally, fry the ventricles for twenty minutes.
This time can be used to prepare onions and carrots. They need to be cleaned and crushed. Onions - thin half rings, and carrots - wipe through a grater. First, add the onions to the fried ventricles and simmer for seven minutes. Then add the grated carrots and also stew for another seven minutes, not forgetting to mix.
Then pour boiling water, add salt, ground pepper and seasoning for pilaf. Stir, cover, reduce heat to the smallest and simmer for half an hour. Next, transfer the stewed chicken ventricles with onions and carrots to a cast iron. Rinse steamed long rice thoroughly under a tap and pour it into a cast iron.
Boil, without interfering, pilaf from chicken ventricles with vegetables over low heat under a tightly closed lid for about forty minutes. After cooking, do not open the cast iron for another twenty minutes. Then put the delicious and aromatic pilaf on plates, garnish with herbs and serve for lunch as a second dish of chicken ventricles.
Chicken ventricular salad with mushrooms
The list of ingredients:
- Chicken ventricles - six hundred grams.
- Champignons - four hundred grams.
- Eggs - six pieces.
- Onion - two pieces.
- Pickles - four pieces.
- Mayonnaise - four tablespoons.
- Canned peas - two hundred grams.
- Ground pepper - a quarter teaspoon.
- Sunflower oil - four tablespoons.
- Salt is a teaspoon.
Cooking salad
This salad is one of the very delicious dishes from chicken ventricles. Cooking it is not difficult. It consists of ordinary products. As in any other recipe, you need to start with the preliminary preparation of all products included in the salad. First clear the chicken ventricles from the film. Then rinse them well and, having placed in a pot with cold water, cook one and a half hours until cooked.
Put chicken eggs in another pan, completely pour water, salt a little and boil for eight minutes. Drain and fill the pan with eggs with cold tap water and let the eggs cool. Separate onions from the husk, rinse and cut into cubes.
Next in line champignons. They must be washed, trimmed damaged parts, if any, dried and cut into slices. Now you need to take the pan, pour oil into it and heat on a fire. First pour onion and fry it for five minutes, and then add the mushroom slices and, periodically turning over, salt and pepper, fry from all sides until cooked and completely cool.
Then cut the chicken ventricles into small pieces on a cutting board. Peel and chop chilled eggs into cubes. And another ingredient that needs to be finely chopped is pickles. Put all the crushed products in a deep salad bowl. To this also add washed canned green peas and fried mushrooms with onions.
Then put mayonnaise in a salad bowl, mix well and only then try on salt and pepper. If necessary, add to taste. Put the prepared dish of chicken ventricles on a beautiful large plate. Garnish with parsley leaves or cherry tomatoes if desired. Salad of chicken ventricles with mushrooms is a rather hearty and nutritious dish, which can be served for lunch and dinner.