Offal is known to be very useful. In addition, they are somewhat cheaper than meat, easy to process and provide a wide field for culinary imagination. Take, for example, fried chicken hearts with onions: the recipe, even the simplest, gives very tasty results. And if you connect the culinary imagination, you can get a unique dish that will appeal to the most picky gourmet.
Simple and delicious
If you started cooking fried chicken hearts with onions, the recipe would be nice to supplement with something interesting. For example, bell pepper. The main product is washed, blood vessels and blood clots are removed, after which it is fried in well-heated lean oil. A chopped large onion is allowed on a separate frying pan; when it is gilded, cubes of large fleshy bell pepper are thrown to it. All together, fries for about six minutes and moves into a bowl with hearts. The ingredients are stewed for about ten minutes; water does not need to be added - the offal gives enough liquid.
Elegant addition
And another way to get wonderful chicken hearts. The recipe for fried with onions just needs to be supplemented with cream. This is done as follows: half a kilogram of offal is cleaned, washed, dried and cut in half. In red-hot oil, the hearts are fried for about four minutes with turning, then they are transferred to a thick-bottomed cauldron. The medium onion is finely chopped, passaged to softness and added to the hearts. They are filled with fat cream (about half a glass will go), sprinkled with Provencal herbs and stewed for half an hour to forty minutes under the lid.
Cabbage Eating
You can cook chicken hearts in a different way. We have already offered the “fried with onion” recipe, but do not limit yourself to a minimum of products - get a full-fledged dish that does not require side dishes. First, one third of the prepared hearts, salted and pepper, are fried. When they are well browned, a chopped onion is poured to them; frying is gilded - half a kilogram of shredded cabbage is added. Stew the dish until the vegetable is ready. If desired, at the half-ready stage, you can add a spoonful of tomato paste.
Potato dish
An equally full dinner will be fried chicken hearts with onions, the recipe of which includes everyone’s favorite tubers. The output is a kind of stew with a very interesting taste. You need to cook in a cauldron or a thick-walled saucepan, since the ingredients are introduced into the dish in turn, without separate preparation. First, the hearts are well-fried (400-500 grams). Then half a glass of pure water is poured into them, and the offal is slightly stewed - literally five minutes. Next, a carrot is laid, chopped with medium cubes. After a couple of minutes, the onion is thrown. It needs to be cut coarsely, along the axis, into sectors. After another two minutes, the dish is supplemented with a tomato, chopped up not very large, and ground red pepper. A little stew - and the turn of potatoes comes. Five tubers are cut in medium sized cubes. Together with them are laid parsley, black pepper and a third of the hot pod. In full, the dish is stewed for about half an hour. Then chopped greens are poured at the choice of the cook, dinner is infused for a quarter of an hour and is used with pleasure.
Delicious dinner
The most tender and aromatic are chicken hearts (recipe), fried with onions and carrots. For their preparation, four hundred by-products are cut lengthwise and fried in a swine fat until blush (it is undesirable to use vegetable oil). Next, put the chopped onion; when it becomes translucent, the semi-finished product salts and peppers. After stirring, grated carrot is poured. Passing lasts another seven minutes, after which half a cup of water is poured into the pan, in which a spoonful of tomato paste and a pinch of saffron are mixed. The container is covered with a lid and left for twenty minutes on a quiet fire.
Chicken hearts: recipe fried with onions in sour cream
This time, the offal needs to be cut into quarters and fry in butter. Previously, also in butter, the crushed onion is browned. Hearts are poured to fry, a little water flows in, and the dish is stewed until almost ready. At the last stage, half a glass of sour cream and a small cube of oil, salt with pepper are introduced, spices can be added, and stewing is carried out for another ten minutes. As a side dish, mashed potatoes, stewed vegetables or pasta will be the most harmonious.
Mushroom dish
Champignons - a democratic product that goes well with any meat. Chicken hearts are also good with them. The recipe “Fried with Onions and Mushrooms of the Heart” is sure to become a favorite in your family. The processed offal in the amount of half a kilogram is cut into quarters, onion into small squares, a quarter kilo of champignons into slices or slices. First, the onion is minced. When it comes to transparency, hearts are poured. Joint frying is carried out until the offal is browned. The pan is covered with a lid, the fire is reduced, and ten minutes are detected. After mushrooms are introduced, mixed and left on the fire for another five minutes. Finally, the dish is salted and seasoned with black pepper.
Beer snack
For lovers of spicy - fried chicken hearts with onions, the recipe of which came to us from Mexico. Cooking recommendations are as follows:
- A kilogram of hearts, washed, gets rid of unnecessary and washed again.
- A marinade is being prepared: a small onion is cut as small as possible, four garlic cloves are either chopped or pressed through a press; the workpiece is poured with soy sauce (half a cup). Of spices, necessarily ground pepper is added - more, at least a coffee spoon. Salt - at will, but carefully: the sauce is already salty.
- Hearts are poured with marinade, covered, and left on the table for an hour.
- The offal is caught by a slotted spoon, slightly drained and fried until a good tan and full softness, about ten minutes.
- Ready hearts are sprayed a little with freshly squeezed lemon juice - and onto the table.
You should not pour the marinade: a bit of lemon juice is also added to it, and it will serve as a piquant and interesting sauce.