Chicken ventricles are an incredible affordable dish that is easy to prepare and tastes amazing. So how to extinguish not expensive chicken ventricles deliciously? We'll find out now.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipes
Chicken ventricles stewed in sour cream or tomato sauce are simple, one might say peasant and quite budgetary. But this does not mean that it is tasteless and unsatisfactory. We prepare the ventricles so that you swallow your tongue. Although this is of course conditional, it will be delicious, believe me.
Chicken stomachs can be classified as budget meat. Various stews, hodgepodge, jellied meat and gravy are prepared from it, and much more. We will cook on the stove, although you can cook in a slow cooker or oven. Try different cooking options.
- Caloric content per 100 g - 106 kcal.
- Servings - for 4 people
- Cooking time - 60 minutes
Ingredients:
- Chicken stomachs - 500 g
- Sour cream - 200 g
- Onions - 1 pc.
- Carrots - optional
- Spices to taste
Step by step cooking of chicken ventricles stewed in sour cream
Rinse the chicken ventricles and remove the film. Cut them into pieces.
Finely chop the onion. Saute the onion in vegetable oil. We sautéed it right away in a saucepan. It turned out fine. The main thing is to stir it so that it does not burn.
When the onion becomes transparent, add the chicken ventricles to it.
Fry everything together until the ventricles change their color. In the course of cooking, I decided to add carrots, I did not fry them separately. Cut into thin half rings.
Add sour cream and spices to taste to the fried ventricles.
Stir, cover and simmer over low heat for at least 1 hour. Check the saucepan periodically to make sure there is enough liquid and your ventricles are stewing, not fried.
Serve the finished dish immediately with a garnish of mashed potatoes. And for a snack, offer a salad of radish and eggs. Such a hearty lunch will be appreciated by the tasters. Bon Appetit.
See also video recipes:
1) How tasty and easy to cook chicken stomachs
2) Cooking chicken ventricles in sour cream
