Chicken hearts in tomato is a convenient, quick and easy recipe. This delicious dish will always come to the rescue when there is no time and you need to cook dinner. Literally half an hour and an amazingly hearty meal is already ready for you.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The chicken is a practically waste-free bird. All parts of the carcass can be used in cooking. Most often, we use chicken fillet, thighs or wings, while it is completely unfair, we forget about the existence of by-products, such as stomachs, liver, hearts. But these products can well diversify the daily menu, and besides, they bring tremendous benefits to our body!
In this review, we will focus on chicken hearts. It is an excellent source of protein, macro and micronutrients. Their size is small, neat oval, so the look of the food is original. The structure of the hearts is a little tough, which means that they require preliminary boiling. But the output turns out to be a wonderful juicy meat dish.
Many different dishes are prepared from chicken hearts. They are used to cook soups, cook roasts, make salads, bake kebabs and much more. In this review, I will tell you how to cook chicken hearts in tomato sauce. This treat can be served with any side dish, but it is especially delicious with pasta or boiled rice.
- Calorie content per 100 g - 128 kcal.
- Servings - 2
- Cooking time - 50 minutes
Ingredients:
- Chicken hearts - 500 g
- Onions - 1 pc.
- Tomato paste - 1 tablespoon
- Vegetable oil - for frying
- Bay leaf - 2 pcs.
- Allspice peas - 2 pcs.
- Salt - 0.5 tsp
- Ground black pepper - a pinch
Step by step cooking of chicken hearts in tomato:
1. Wash the chicken hearts, cut off the fat with films and put in the cooking pot. Pour in drinking water and boil in salted water for about half an hour. After that, transfer the hearts to a sieve to glass the liquid. Do not pour the broth in which they were cooked. Literally 50 ml will be needed for this dish, and from the rest you can cook the first course.
2. Meanwhile, peel the onion, wash and chop into half rings. In a frying pan in vegetable oil, sauté until transparent.
3. Then add the boiled hearts to the onion.
4. Fry the hearts over medium heat until they are golden brown.
5. Then add tomato paste, bay leaf, peppercorns and ground black to the pan. Also pour in about 50 ml of the broth in which the hearts were boiled. To enhance the taste, you can splash dry red wine instead of wine.
6. Stir the food, bring to a boil and cook over medium heat, covered, for about 15 minutes. Serve the treat with tomato sauce.
Note: in order to save time on cooking this dish, and always eat a fresh dinner, you can boil the hearts in advance, and then stew them in different sauces every day.
See also a video recipe on how to cook chicken hearts in tomato sauce.
