simple recipe chicken stomachs(navels) stewed in tomato sauce. A tasty and cheap dish for your family's daily menu. Suitable for any side dish.
For some reason, chicken offal is bypassed by many in home food. And in vain they are underestimated. Most often, the keepers of the hearth prefer to cook thighs, breasts, wings, forgetting about such delicious offal as chicken stomachs, hearts. If before that your eyes did not linger on a showcase with offal, then we advise you to turn your eyes to chicken ventricles. Very tasty dish- stewed stomachs in tomato or sour cream, cream. Believe me, no man can resist such a dish, and children love it too. So get ready right now. large portions and be sure to wait for them to ask for more.
And you will also be pleased with the price, because offal is much cheaper than meat, and even there is no waste in the form of bones.
Ingredients:
Chicken gizzards - 500 g
Tomato paste - 2 tbsp. spoons
Vegetable oil - 30 ml
Salt - 1/3 teaspoon
Ground black pepper - a pinch (or to taste)
Water - 50 ml (1/4 cup)
Step by step cooking stewed chicken stomachs in tomato sauce
1. Before cooking, chicken stomachs must be washed well and all films removed. Then we cut them into pieces convenient for you.
2. Now you can go in two ways - pre-boil the stomachs or immediately start stewing them. We tried two cooking options and did not feel the difference. Therefore, we do not waste time in vain and immediately lay out the chicken stomachs in a pan with well-heated vegetable oil. Fry the navels on high heat for 7 minutes. Remember to stir all the time so they don't burn.
3. Add to well-fried navels tomato paste. It can be replaced with fresh tomatoes. If these are available. Make cuts on the tomatoes and scald them with boiling water. Remove the skin and chop the tomatoes in a convenient way for you. Add the juice to the navels.
4. Immediately add a little water so that the navels are covered with sauce. If using fresh tomato juice then no water is needed. Salt and pepper chicken stomachs to your taste. Can be added for flavor Bay leaf and a pea, two allspice. Cover the pan with a lid and simmer the ventricles for about 1 hour.
Pretty chicken stomachs low-calorie product and are considered a dietary type of offal, so they can be eaten by both children and people who are trying. Chicken stomachs contain a large number of nutritional useful substances: iron, folic acid, potassium, phosphorus, vitamin B, zinc and vitamin E. This recipe allows you to cook diet for quite a short time and spend the minimum amount of products on this dish. The recipe is very simple with the minimum amount products, a set of ingredients and step by step description cooking.
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Chicken gizzards recipe
Starting products
For cooking you need to take:
- half a kilogram of chicken stomachs;
- a large onion;
- 3 tablespoons of thick tomato paste;
- parsley;
- ground black pepper;
- 2 tablespoons of sunflower oil.
Cooking process
We wash fresh stomachs well, removing all debris and grains of sand. Then we cut off the fat accumulations, put them in a deep, pour cold water and put on fire.
fresh chicken stomachs
Cooking stomachs takes about 20-30 minutes. Care must be taken to ensure that they are not overcooked and are not too hard.
boiled chicken stomachs While boiling the stomachs, peel the onion and cut it into small cubes. Also, not very coarsely chop the parsley.
Put the cooked stomachs in a pan with vegetable oil, add onion and parsley immediately.
chicken gizzards, onion and parsley Fry over low heat for about 5 minutes, then add salt, ground black pepper, tomato paste and half a liter of water. Mix everything carefully and thoroughly and leave it under the lid on a fairly low heat for 25-30 minutes.
chicken gizzards in tomato sauce Ready stomachs should be soft and easy to chew.
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Recipes traditional medicine most often used in combination with conventional treatment or as an adjunct to traditional treatment. Any recipe is good after consultation with a specialist.Do not self-medicate!
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Chicken ventricles (navels) with tomatoes and mint (or basil)
Chicken navels stewed with mint
Very tasty, spicy, unexpected and cheap meat dish. Delicious gravy for young potatoes, pasta or rice.
Composition
for 4 servings
- Chicken stomachs - 500-600 g;
- Onion - 1-2 pieces;
- Garlic - 2-4 cloves;
- Tomato - 0.5 pieces;
- Mint (or basil) - 1 long sprig;
- Spicy herbs: marjoram, oregano, basil - a pinch each;
- Salt;
- Vegetable oil for frying.
How to cook
- Stomachs to clear from the yellow inner layer (pry off the edge and pull off the skin. Be sure to remove all and rinse well so as not to be bitter). Cut into strips (width 1 cm). Technology for cleaning chicken navels in pictures - see.
- Slice: onion - in half rings (a large onion into quarters of rings), garlic - in slices, tomato - in cubes, mint leaves are torn off the sprig and cut into large pieces (the sprig is no longer needed here. Brew it with tea).
- Heat the oil in a frying pan (the oil covers the entire bottom), throw in the onion and garlic and fry until they soften (the appearance of a thick onion-garlic smell). Salt.
- Add ventricles to the pan. Fry for 5 minutes, stirring. Salt. Add about 1 cup of water and simmer over low heat for about 30 minutes under the lid (with a small crack for steam to escape).
- Add tomato and mint. Simmer for another 5 minutes until the sauce thickens. Taste and adjust if necessary.
A plate of joy!
Features of preparation and taste
Chicken stomachs are often referred to as navels. Of course, no chicken navels exist, but dishes from them are exceptionally tasty and cheap. :))
Fried navels are slightly crispy, dense in texture and vaguely resemble.
Today they even asked me, like, what are we eating? Isn't it ears? I hastened to reassure that no, it’s chicken, that is, chicken ventricles, I was afraid that they might refuse))) Some people (usually men) are happy to eat offal only until you tell them what exactly this one is made of tasty food. Men often do not like beef udder, milk and other “doubtful”, from their point of view, insides.
So, it turned out that I was afraid in vain. Mine said they would eat the ears too. Well done.
If you like a more delicate and mild taste of chicken navels, you can first boil them for 30 minutes or longer, then cut and fry with vegetables, and then stew already boiled ().
Chicken navels can still be stewed by making a delicious, simple and inexpensive gravy - Or stew.
If you have a slice of lemon, you can drizzle over the sliced ventricles citrus juice. The sourness is a must in this dish.
In the absence of lemon, it is formed by tomato and garlic. A cool, burning mint enhances and exacerbates all taste sensations!
Its cooling taste and, at the same time, sweet-warm aroma confuse, dumbfound. Mint, especially peppermint meat dishes like love: it disarms a person, he becomes supple and trusting, and allows you to do whatever you want with him. hot trail.
If mint is not available, no less fresh and tingling basil will completely replace it. Last but not least, parsley. And if it is winter outside and no summer grass is expected, you can limit yourself to dry spices.
1. Before cooking, chicken stomachs must be washed well and all films removed. Then we cut them into pieces convenient for you.
2. Now you can go in two ways - pre-boil the stomachs or immediately start stewing them. We tried two cooking options and did not feel the difference. Therefore, we do not waste time in vain and immediately lay out the chicken stomachs in a pan with well-heated vegetable oil. Fry the navels on high heat for 7 minutes. Remember to stir all the time so they don't burn.
3. Add tomato paste to well-fried navels. It can be replaced with fresh tomatoes. If these are available. Make cuts on the tomatoes and scald them with boiling water. Remove the skin and chop the tomatoes in a convenient way for you. Add the juice to the navels.
4. Immediately add a little water so that the navels are covered with sauce. If you use fresh tomato juice, then no water is needed. Salt and pepper chicken stomachs to your taste. You can add a bay leaf and a pea two allspice for the flavor of the dish. Cover the pan with a lid and simmer the ventricles for about 1 hour.
5. Ready chicken stomachs can be served with any side dish - for example, to boiled potatoes. Fresh herbs and vegetables will complement your meal.
See also video recipes.
1. How to cook soft chicken gizzard goulash:
2. Delicious chicken gizzards stewed with potatoes:
Hello, friends! I offer you one more delicious recipe cooking dishes from soup products - chicken stomachs or navels. This is a great addition to any porridge or pasta, very similar to goulash.
Soup products make very tasty and at the same time not expensive dishes, which allows you to diversify the menu and save your budget. And so, let's get started.
First of all, let's look at the stomachs so that they are clean. If you come across a yellow film, be sure to remove it, otherwise it will give a strong bitterness to the dish. We wash in water.
Cut into halves.
Pour into a deep frying pan vegetable oil, heat and lay out the chicken stomachs.
Cover with a lid and simmer, as soon as the juice from under the stomachs boils, add water. Simmer until desired softness. I like them very soft, so I simmer for a long time for 40 minutes.
We clean onion, mine and cut into half rings.
Peel the carrots, wash them and three on a coarse grater.
Add chopped onions and grated carrots to the stomachs.
Stir and simmer for another 20-25 minutes.
Peel the garlic and chop finely.
We add tomato paste, salt, pepper, bay leaf, spices to our stomachs. Dry herbs harmonize very well in this dish, you can add a mixture, such as Provence herbs.
Stir, you can add more water to make the sauce more. And simmer for another 15 minutes. At the very end, add garlic.
Our goulash from chicken stomachs is ready, we serve it on the table.
The stomachs are very soft, tender, and most importantly delicious. It may seem to someone that it takes a long time to cook them, but if you look closely, then your participation in the process is minimal, you can safely do other things at this time and periodically look at the extinguishing process. The recipe itself is very easy, even a novice cook can handle it.
Bon appetit to all and my best wishes! See you soon!
Cooking time: PT01H30M 1h 30m
