Beginners do not pay enough attention to offal, considering them not good enough to cook really tasty dishes. But this is fundamentally wrong, well-known chefs have long proved that stomachs, heart and liver are products from which you can cook incredibly tasty and satisfying restaurant-level food. Here will be presented several well-known recipes for stewed chicken stomachs with sour cream.
Simple offal dish
The ventricles prepared according to this recipe are very tender and have a very unusual taste. It is very difficult to find a product similar in taste. To prepare this dish, you need to take so many ingredients:
- chicken stomachs - 500 g;
- 200 g of sour cream (if desired, this ingredient can be replaced with heavy cream);
- one carrot;
- two small onions.
In order for chicken stomachs in sour cream to have an unforgettable aroma, various spices and herbs should be used. In this case, it is recommended to add a little curry, turmeric, basil and fresh parsley.
Preparation of the main ingredient
The main difficulty in cooking this dish is cleaning the stomachs. First they must be soaked in cold water. Rinse well afterwards. Now you should remove the fat, and then the white film. It is this film that makes the offal very tough, if removed, then the cooking time of the stomachs is reduced several times, they turn out to be quite tender and juicy.
To carry out this procedure, you need to take a small but very sharp knife and begin to carefully remove the white film. If it cannot be removed normally, then in this case it is necessary to take a pan, boil a small amount of water and put the product in a hot liquid for several minutes. After 2-3 minutes, the stomachs should be pulled out, cool a little and still in the form of heat to begin to remove the film. Now to carry out this procedure is not difficult.
The main cooking process
When the ventricles are prepared, it is necessary to begin processing the remaining products. It is necessary to peel the vegetables, then cut them into strips, since carrots are difficult to cut into this form, it can be grated on a carrot in Korean.
Take a good pan with a thick bottom, pour vegetable oil into it and fry vegetables on it until half ready. After that, put the stomachs and cook for a few minutes. Now you can add the required amount of sour cream, add all the spices and salt. Pour in another 100-150 ml of water, cover the pan with a lid, reduce to a minimum fire. Simmer all ingredients for 30-40 minutes. At the end of cooking, try the sauce and basic products, bring the stewed chicken stomachs in sour cream to taste, pour a large amount of chopped parsley. Simmer them for one or two minutes.
Now the dish can be served at the table. The stomachs are ideally combined with such side dishes as: boiled potatoes, rice or buckwheat.
Fragrant stomachs with moldy cheese
This cooking recipe is already more suitable for gourmets who like unusual flavor combinations and a large number of different ingredients. To cook stewed chicken stomachs in sour cream (photo in the article), you need to take this amount of products:
- chicken stomachs - 500 g;
- blue or green cheese - 200 g;
- about 100 g of ordinary hard cheese (it is necessary to sprinkle on an almost ready dish);
- 100 g of frozen peas;
- one onion;
- 300 g of sour cream (as in the previous case, you can replace it with heavy cream);
- one bell pepper.
As spices, it is recommended to use marjoram, thyme, cardamom and coriander. When serving, you can sprinkle it abundantly with chopped fresh cilantro.
Cooking process
The start of cooking is exactly the same as in the previous case. Chicken stomachs need to be cleaned according to the technology that was described a little above. When this procedure is completed, it is necessary to peel and rinse the onions, then cut them into strips, bell pepper - with small cubes, and moldy cheese - with medium cubes. Hard cheese must be grated.
Now you can proceed directly to the heat treatment. Put a frying pan on the fire and warm it well, pour in sunflower or olive oil, you can also melt the butter, it will give the dish a more delicate taste. Put the whole chopped onion in it and fry it until half ready, then add the bell pepper and ventricles. Cook everything over medium heat for several minutes. Then pour in the required amount of sour cream, add peas and moldy cheese. Simmer all foods on low heat for 30 minutes.
A few minutes before the end of cooking, add grated hard cheese, wait until it melts, mix everything and serve. Sprinkle the finished dish with plenty of chopped cilantro. Such stewed stomachs in sour cream are best served with pasta or spaghetti.
Chicken ventricles in a slow cooker
Many modern housewives have in their arsenal such excellent kitchen appliances as a crock-pot. Thanks to her, the cooking process becomes much easier. The chef only needs to cut and put all the products in the multicooker bowl, this wonderful device takes care of the further preparations.
Essential ingredients for cooking
All products are for four people:
- 400-500 g of stomachs;
- 150 g of onions;
- 150 g sour cream;
- bell pepper;
- 2 tomatoes.
Of spices, it is recommended to use paprika, turmeric and thyme.
How to cook in a slow cooker
As in previous recipes, you must first carefully clean the main product. It is from this procedure that the quality of the dish turns out to be. Cut the ventricles into small cubes, then peel the onions, give it the shape of a straw. Bulgarian pepper should have the same cut. Cut tomatoes into slices.
All of the above ingredients should be put in the multicooker bowl and set the "Baking" mode for 30 minutes. After this time, pour in the required amount of sour cream and half a glass of water, close the lid of the device, press the "Extinguishing" button and set the timer for 40 minutes. When the cooking time has passed, the slow cooker will give an appropriate signal, which means that the dish is completely ready for use.
When serving, braised stomachs should be sprinkled with plenty of chopped parsley or dill. This dish is perfect for almost any kind of side dish.
Other cooking tips
If you did not manage to properly peel this ingredient, then in this case you should stew this dish much longer. First, the ventricles must be cooked for 1 hour, and only after that you can proceed directly to the stewing of the main dish.
This product must be washed thoroughly, as a rule, the stomachs are not processed very well. If the stomachs are initially well-fried, they will have a more pronounced taste. This product goes well with other offal, if you add chicken hearts to any of the above recipes, the dish will become more saturated.
Now you know the basic recipes for stewed chicken stomachs with sour cream. All of them are very simple to prepare, it takes about 1 hour to prepare each dish. This is not so much, considering how original and interesting the final result will be. Chicken stomachs in sour cream - a delicious and original side dish.