Chicken hearts with rice. Chicken hearts with rice and carrots. What is required for chicken hearts with rice
If you like pilaf, at the same time you are afraid of gaining excess weight, because. You can’t call this dish dietary, so I offer a great alternative - rice with chicken hearts. Low calorie, filling and delicious!
Recipe content:
Chicken hearts are small offal, very useful and valuable. They are recommended for people who suffer from anemia and disruption of the cardiovascular system. Because it is one solid muscle, very rich in amino acids and proteins. Therefore, today I decided to cook them not in the usual way, as many are used to - stewed hearts with onions, but to make them with rice. This dish is one hell of a treat. Be sure to check out this wonderful recipe. I am sure that all eaters will be satisfied and full!
This dish is also a great substitute for the classic pilaf with lamb, because. hearts - a dietary and low-calorie dish. The dish is suitable for those who love rice and chicken hearts on their own. Since these products are a duet, something fantastic and amazing. The ingredients used here are at a minimum, and not much time is spent, and labor costs are very minimal. At the same time, you get a magnificent dish that can be safely called lean. In general, rice with hearts is a recipe worthy of attention! Try it, I recommend it to everyone!
- Calorie content per 100 g - 65 kcal.
- Servings - 2
- Cooking time - 1 hour 10 minutes
Ingredients:
- Rice - 100 g
- Chicken hearts - 500 g
- Carrot - 1 pc.
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Black ground pepper - a pinch
- Saffron - 0.5 tsp (for color)
Step by step cooking rice with chicken hearts:
1. Cut off the fat from the chicken hearts and remove the film. Rinse under running water and place in a cooking pot. Fill them with drinking water and boil for about half an hour until soft. To enhance the taste, when cooking, you can put bay leaves, peppercorns and other spices. Season them with salt and ground pepper for 15 minutes.
2. In the meantime, peel the carrots, wash and cut into cubes. Heat vegetable oil in a frying pan and fry until golden brown. Then add boiled hearts to the pan. First, after cooking, turn them over on a sieve so that all the liquid is glassed, and then add to the pan.
3. Pour saffron to the products. It will give the dish a beautiful yellow tint. You can also put all kinds of spices and spices.
4. Wash and sort the rice, removing pebbles and dirt. Rinse under running water and place in the pan in an even layer on top of all products. You don't need to mix.
5. Season the rice with salt and ground pepper. Fill it with drinking water, about 1 finger above the level. After boiling, close the lid, reduce the flame to the smallest and simmer for about 15 minutes. Then turn off the heat and leave the dish under the lid for another 15 minutes so that the rice reaches the desired consistency. After this time, mix the products and serve a treat to the table.
Chicken hearts contain taurine, which reduces the risk of coronary disease! Moreover, they are able to prevent diseases such as diabetes, as well as high blood pressure. Plus, this product is low-calorie only 159 kcal per 100 grams.
In the photo above, I gave an example of a ready-made dish. In appearance, you might think that this is pilaf with chicken hearts. However, this is somewhat different, below about everything in more detail.
The cooking process begins with the preparation of hearts. I washed them well under running water, salted and peppered them. Then she sent it to fry in a pan.
In the meantime, I peeled the onion and cut it into small cubes.
Next, I needed carrots, but unfortunately, as often happens with me, at the last moment I noticed that I didn’t have carrots at all! I had to run to beg for a neighbor, who told me that she kept this root crop grated in the freezer and generously broke off a piece for me. Personally, I never freeze carrots and saw such a picture for the first time.
So, I noticed that the hearts were already perfectly fried and browned on all sides.
I added onions and carrots to the hearts in the pan. Then she continued to fry everything.
I measured two hundred grams of rice with my invariable measuring stick - a glass.
Rice was distributed into each of the four pots, it barely covered the bottom. Do not forget that rice absorbs moisture and greatly increases in volume. In the process of cooking, it may begin to fall out of the pots, so 50 grams of rice in each pot is enough.
Now I am preparing the sauce with which I will need to pour the contents of the pots. To do this, I dilute tomato paste in water, add chopped garlic here. Salt and pepper the sauce to taste.
In each pot, on top of the rice, I lay out hearts. And in the end, I fill everything with sauce, which should not reach the edge of the pots by at least 3 cm.
Now the pots are sent to the oven preheated to 200 ° C. I leave the lids open. After 30 minutes, the dish will be ready.
My hearts, as well as the rice, are perfectly ready to serve. I put the dish on plates. The photo above clearly shows how friable the rice turned out, it retained its original shape. The aroma of the dish is unique, but most importantly, such a dinner will be of great benefit to your body!
Thank you very much for your attention and great culinary success!
Time for preparing: PT00H45M 45 min.
Pilaf can be cooked not only from traditional rice and meat, but also, for example, using chicken giblets - hearts in cooking. And believe me, such a recipe will turn out to be no worse, and for some, much better than traditionally cooked pilaf.
Ingredients
- chicken hearts - 300-400 gr.
- Rice - 300 gr.
- Onion - 2 pcs.
- Carrot - 1 pc.
- Sunflower oil
- Salt, ground black pepper
- Dill fresh
- Boiled water
Instruction
- Before you start cooking, rinse the rice well until the water is completely transparent, then pour cold water over it and set aside.
- Cut carrots into half circles.
- We also finely chop the onion.
At the bottom of the cauldron in which you will cook pilaf, pour 50 ml. sunflower oil. It is better if the oil is refined and odorless. Let the oil heat up and pour both carrots and onions into the cauldron at the same time.
- Fry onions with carrots. After that, pour chicken hearts into the cauldron, which should first be washed and cleaned.
- Fry the hearts, then add a little water and simmer them under a closed lid for 20 minutes.
- Remove the lid and now you need to pepper the hearts with black ground pepper or a mixture of peppers.
It also needs to be salted. Salt will give the dish a brighter taste, and the dish will not be bland and tasteless.
- Now, on top of the chicken hearts, pour rice, which we previously soaked.
Salt a little. Remember that you also salted the hearts, so do not overdo it.
- Mix well so that the rice combines with vegetables and hearts. Don't worry, the rice won't stick or burn.
- Pour boiled water - boiling water, about 2 fingers higher than the level of rice. Why boiling water? There should be no temperature difference.
- Cover with a lid and cook for 30 minutes. But watch out, perhaps the rice you use will cook a little earlier.
Meanwhile, chop the fresh dill. Instead of dill, you can use parsley or not be limited to one type of greens at all, but add a mixture. So pilaf with chicken hearts will sparkle with new flavors.
When the rice is ready, sprinkle dill greens on top, cover with a lid and leave to stand under a fur coat (cover with a towel).
- Enjoy your meal!
Ingredients:
- 1.5 tbsp. dry rice;
- 2 cloves of garlic;
- 400 gr. chicken hearts;
- 5 tbsp. l. soy sauce;
- Red onion;
- salt to taste. Peel the onion and cut into small pieces.
Defrost chicken hearts and rinse thoroughly under running water. We shift them into a deep plate, salt to taste and pour soy sauce. Add chopped garlic and onion to the hearts. We mix everything thoroughly. Let marinate for about an hour.
We take a culinary sleeve. Fill it with chicken hearts, add the entire marinade. We also put washed rice and two glasses of water there. We close the sleeve at both ends, make several holes on top.
Our dish will be prepared in the oven at a temperature of 200 degrees for about 20 minutes. Enjoy your meal!
This dish is good to use as a regular everyday lunch or dinner. Delicious and hearty chicken offal in a delicate and delicate sour cream sauce. It goes well with almost any side dishes - potatoes, buckwheat, rice, pasta, couscous, bulgur - any side dish that goes well with sauces.
In this dish, you can use not only hearts, but also stomachs. If you cook with stomachs, then the stewing time increases.
You will need:
- Chicken hearts. 1 pack - about 600 gr.
- Onion. 2 medium onions.
- Sour cream 3-4 tablespoons with top.
- Butter and vegetable oil. Used for frying/stewing.
- Flour. 2 heaping teaspoons.
- Salt.
- Black pepper. Ground. Taste.
Cooking.
Let's start with the hearts first. Wash, cut off excess fat and blood vessels. You can leave the hearts whole, but I cut them into 4 pieces. Just because my family likes it that way. 
Cut 1 onion into small cubes 
Heat vegetable oil in a deep saucepan and add butter to it. In a mixture of oils, fry the diced onion until the smell of fried onions and a light golden color.
Add chicken hearts to the fried onions. 
On high heat, evaporate the released liquid and lightly fry the chicken hearts.
In parallel, cut the second onion into pieces comparable in size to pieces of hearts.
Add the onion to the saucepan and stir. 
Why do you need 2 stages of frying onions? The first onion gives us the smell of fried onions, but the onions will disperse in the sauce, and the second will give juice and texture.
Add enough boiling water to cover the contents of the saucepan by about a centimeter. 
Simmer over low heat covered for at least an hour. The longer we simmer, the softer the hearts become and the more homogeneous and rich the sauce will be.
After an hour, open the lid, salt to taste, pepper and add flour. Stir thoroughly so that there are no lumps. 
Alternatively, you can first stir the flour in a small amount of cold water, and only then add to the meat.
Then add 3-4 tablespoons of sour cream with top. 
Stir and re-close the lid. We do not increase the fire.
We wait until it boils and let it boil for another 5 minutes. You should not boil longer, because there is a chance that the sour cream can go into small grains. 
Turn off the fire, let it “rest” for a few minutes and then serve with a side dish. 
Cut the peeled onion into half rings.
Fry the onion, stirring, in vegetable oil until light golden brown. Chicken hearts, wash, cut off all the veins, cut in half, add to the fried onions and fry until tender for 10-15 minutes (do not cover with a lid), stir occasionally.
Peel the carrots, cut into strips and add to the fried onions with hearts along with salt and spices. Fry until half cooked carrots for 10 minutes, stirring occasionally.
Rinse the rice, peel the garlic and divide into cloves. Add rice to fried chicken hearts, carrots and onions. Put garlic cloves on top, add water, turmeric, bring to a boil (no need to cover). When the future pilaf boils, cover with a lid, reduce the heat to a minimum and cook for 40-50 minutes, without stirring, until tender.
Very tasty, hearty pilaf with chicken hearts mix and serve with fresh vegetables and herbs.
Enjoy your meal!
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