Chicken hearts with potatoes
Chicken hearts with potatoes
A collection of recipes for making chicken hearts with potatoes step by step with photos. We cook potatoes with chicken hearts for lunch and dinner, on weekdays and holidays, but it’s always tasty and healthy!
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Recipes for chicken hearts with potatoes
Ingredients
Potatoes – 1 kg;
Onions – 1 piece;
Chicken hearts – 300 gr;
Garlic – 1 clove;
Ground black pepper - to taste.
Ingredients
Chicken hearts – from 300 g
Potatoes – about 0.5 kg
Garlic – 1-2 cloves
Ground paprika – 1 tsp.
Vegetable oil – 1-2 tbsp.
Fresh herbs - for serving
Ingredients
Chicken hearts – 400 g
Potatoes – 600 g
Onions – 1 pc.
Champignons – 200 g
Garlic – 1 clove
Bay leaf – 1 pc.
Dill - a couple of sprigs
Pepper, h.m. - taste
Vegetable oil – 1 tbsp.
Ingredients
Chicken hearts – 400 g
Potatoes – 400 g
Onion – 50 g
Salt and pepper - to taste
Vegetable oil – 2 tbsp.
Garlic – 2-3 cloves
Seasoning for chicken – 1 tsp.
Ingredients
Chicken hearts – 500 g
Potatoes – 2-3 pcs.
Onions – 1 pc.
Garlic – 2 cloves
Salt, pepper - to taste
Bay leaf – 1-2 pcs.
Allspice – 2-3 pcs.
Ingredients
Chicken hearts – 400 g
Potatoes – 500 g
White cabbage – 250 g
Seasoning for chicken – 1 tsp.
Sunflower oil – 50 ml
Salt, pepper - to taste
Ingredients
Chicken hearts – 300 g
Potatoes – 6-7 pcs.
Provençal herbs – 2-3 pinches
Salt – 3 pinches
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Stewed potatoes with chicken hearts
Everyone knows stewed potatoes. But not with meat, but with chicken hearts. Delicious and simple.
Ingredients for “Stewed potatoes with chicken hearts”:
- Chicken hearts - 500 g
- Potatoes - 1.5 kg
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 2 teeth.
- Greenery
- Salt (to taste)
- Dark pepper (ground, to taste)
- Water
- Sunflower oil - 5 tbsp. l.
- Tomato paste (little)
Nutritional and energy value:
| Ready meals | |||
| kcal 2479.1 kcal |
proteins 100.4 g |
fat 131.3 g |
carbohydrates 225.8 g |
| 100 g dish | |||
| kcal 140.1 kcal |
proteins 5.7 g |
fat 7.4 g |
carbohydrates 12.8 g |
Recipe for “Stewed potatoes with chicken hearts”:
Rinse the hearts, simmer (adding sunflower oil) until the water disappears, add salt.
Add carrots (grated), onions (cut into half rings or cubes) and garlic, fry.
Mix tomato paste with contents.
Add peeled and diced potatoes and add water, as in the photo. When it boils, add salt and pepper.
Simmer over low heat until done.
When it’s almost ready, add the greens (whatever you like). My family loves slightly boiled potatoes.
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February 11, 2018 ms olya1226 #
June 25, 2014 mani36 #
June 30, 2014 Ingetta # (recipe creator)
June 23, 2014 mani36 #
August 21, 2013 BeyonD #
April 6, 2010 Tashka_Z #
April 6, 2010 Ingetta # (recipe creator)
February 18, 2009 Lzaika45 #
February 18, 2009 Ingetta # (recipe creator)
February 18, 2009 Natali2607 #
February 18, 2009 Ingetta # (recipe creator)
February 18, 2009 eriniya #
February 18, 2009 Ingetta # (recipe creator)
February 18, 2009 Miss #
February 18, 2009 Ingetta # (recipe creator)
February 17, 2009 tat70 #
February 17, 2009 Ingetta # (recipe creator)
February 17, 2009 Chipolilinka #
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February 17, 2009 Tatra #
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February 17, 2009 Ingetta # (recipe creator)
February 17, 2009 Lacoste #
February 17, 2009 Ingetta # (recipe creator)
February 17, 2009 slavulja #
February 17, 2009 Ingetta # (recipe creator)
February 17, 2009 Bagiraa #
February 17, 2009 Ingetta # (recipe creator)
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Chicken hearts with potatoes - a stew recipe for the “too lazy to cook” option
Urine hearts with potatoes are, in general, a recipe for simple everyday food, from which we do not expect anything extraordinary. Well, yes, tasty and cheap offal.
But if you vary the dish with vegetables and spices, it will certainly earn an extra star.
In addition, making such a roast will only take a measly 40 minutes. And if you use a slow cooker or oven, then you won’t have to get your hands particularly dirty.
They brought an impeccable recipe for lazy stew with photos and step-by-step production.
Content:
- Ingredients needed
- Step-by-step production
Usefulness from “Pate”: when you buy chicken hearts in a hypermarket, they are ready to eat. Excess fat should be trimmed only for dietary reasons.
Remove blood clots (from the internal environment of the human and animal body) and film - for aesthetic reasons. If you don't want it, don't delete it. Some foodies, who are also gourmets, say that it tastes even better this way.
Chicken hearts with potatoes - recipe with photos, ingredients for 4 servings
- 400 g chicken hearts
- 5 potatoes
- 1 carrot
- 1 onion
- 1 tomato
- Several stalks of celery
- 3-4 cloves of garlic
- A handful of new basil leaves
- ½ tsp. cumin (jeera)
- 1 tsp. sweet paprika
- ½ tsp. curry
- Salt to taste
- 2 tbsp. l. vegetable oil
- 1 ½ cups water
Step-by-step production:
Step 1:
We wash the hearts and, if desired, remove excess fat and films.
Fry the peeled onion and garlic in a pan with vegetable oil until half cooked.
Combine with the hearts and fry over medium heat for another 5-7 minutes, stirring occasionally.
Step 2:
Chop the celery trunks, carrots and tomatoes along with the skin.
Step 3:
Add to vegetables and pour in half a glass of water.
Simmer over low heat for 10 minutes.
Step 4:
Now it's the turn of potatoes and spices.
When it boils, add another glass of water and a couple of bay leaves.
Step 5:
Cook the dish for another 10 minutes - check the softness of the potatoes.
2-3 minutes before the end of cooking, add finely chopped basil leaves or other herbs.
If you like hot food, don't forget about the hot sauce - it will be the perfect company for our lazy stew.
Speaking of greens, what puts us off from making a huge amount of a dish is specifically the different types of greens in the ingredients. For example, parsley is listed on the list, but only dill was in the refrigerator.
Our advice: feel free to replace one with another if the recipe does not require a specific type. Like, say, basil is required in pesto sauce, and cilantro is required in pkhali.
Interesting from “Pate”: chicken hearts are one of the favorite ingredients in Chinese cuisine. Try sautéing them with onions, garlic, ginger and soy sauce in a frying pan. Or use the marinade from our chicken wings recipe.
For a good recipe for chicken hearts with potatoes and other vegetables, see the video below:
Chicken hearts stewed with potatoes
Chicken hearts stewed with potatoes is one of the most beloved and revered dishes in my family. The most unusual thing is that even my granddaughter, who had never eaten potatoes in any form, after trying them with chicken hearts, finally admitted it.
And now I’m stewing chicken hearts with potatoes specifically for her (and you, naturally).
In fact, this is a very simple and easy-to-make dish, and as a result, it is very tasty, satisfying and profitable. From half a kilo of chicken hearts you can cook a whole roaster of indescribably delicious, fragrant potatoes for the whole family.
To stew chicken hearts with potatoes, we will need:
- 500 g chicken hearts
- 1 kg potatoes
- 2 tablespoons of ready-made “horseradish”
- vegetable oil for frying
- 1-2 cups boiling water
- salt, dark ground pepper to taste
Cooking, as I already said, is really simple. We buy chicken hearts and wash them:
Let the excess water drain, then we begin processing.
“Processing” is a very resonant word for this process, in this case we will simply cut each heart in half and remove all excess (ichor, remnants of arteries (an artery is a vessel that carries blood from the heart to the organs, in contrast to the veins through which the blood moves to the heart) ).
This is how clean and careful they should turn out in the end:
Now let’s heat up the frying pan, pour in vegetable oil, warm it up slightly and lay out the cooked hearts:
Don't forget to stir:
Once all the fat has been rendered from the hearts and all the excess liquid has evaporated, add salt and pepper and mix again:
In principle, chicken hearts take 20-30 minutes to cook, no more, because they have changed color and become slightly crispy, you can add a little water, let them simmer for 10 minutes, after this time they should be ready.
But at first I’ll give them a little piquancy; for this I’ll add two tablespoons of ready-made “horseradish dressing” to them:
I bought it, but the composition is the same as homemade: tomato, horseradish, garlic and salt. I love adding it to various dishes, especially meat ones. And now it will greatly decorate our hearts, not only in taste, but also in color.
I’ll mix them with “crap” and let them get to know each other better:
I'll start peeling the potatoes myself:
The amount of potatoes depends on the container in which you will stew them, and, of course, on your preferences. Some people like more potatoes, and some like the meat itself. Personally, my fryer takes at least a kilogram of potatoes, and this is not the limit. But I tend to belong to that group of people who respect potatoes more than meat. In principle, I need meat only for taste; in my opinion, it only has to set off the potatoes, and not the other way around.
I peeled the potatoes, now I need to cut them into small cubes. The size again depends on your taste, I don’t like very large potatoes, I cut them into cubes approximately the same size as the hearts:
The hearts are actually ready, mix them again, now you can add the potatoes:
Let's simmer together for a little while with the lid closed (10 minutes):
Then add the required amount of boiling water:
Let the potatoes with hearts boil and taste them. If necessary, add salt, stir and turn off the stove.
Our stewed chicken hearts with potatoes are ready, you can add:
I will say without false modesty that I eat a whole roasting pan at one go. But if you don’t eat it on the first day, then tomorrow the potatoes with hearts will only become tastier and richer.
Make sure of this for yourself if, of course, you have something left until tomorrow. This is a really tasty dish!
Chicken giblets in soy-cream sauce
I love chicken giblets not only for their enormous benefits, but also because their dishes always turn out unusually tasty and appetizing. Here, for example, is one of them, prepared according to a recipe that I am pleased to offer you now - chicken giblets in soy cream sauce. Read my recipe with 12 photos.