How to cook chicken hearts with rice. Pilaf with chicken hearts - It's just a delight! Cooking pilaf with chicken hearts

Today on our table are chicken hearts with rice. Pretty simple, very satisfying and tasty dish cooked on the motif of pilaf. Hearts can be either chicken or duck. Turkey hearts are quite appropriate in the recipe, only they will need to be stewed a little longer.

Once again I will use my assistant multicooker, in which I will first extinguish the hearts so that they become softer and more tender, and then the dish will reach readiness in the “Pilaf” mode. In fact, this is how we cook pilaf in a slow cooker, only instead of meat today we have offal.

Rice with hearts in a slow cooker

Ingredients:

• Hearts 500-700 grams,
• Rice - 2 multi-glasses,
• Water - 4 multi-glasses,
• Onions 1-2 pieces,
• Carrots 1-2 pieces,
• vegetable oil for frying,
• Bay leaf - optional
• Seasonings - optional.

Cooking process:

Peel the onion and cut into small cubes. We turn on the multicooker in the “Baking” mode for 45-50 minutes. pouring vegetable oil and put the chopped onion into the bowl. Next, three carrots on a grater, and spread to the onion. Fry for 20 minutes.

Then we wash, clean chicken hearts, cut off large vessels and films. We spread to the fried vegetables, and continue to stew in the same mode until the end.

Enough liquid will be released from the hearts, and all this is stewed in its own juice.

Wash rice until clear water. I take rice round, because I really like it in dishes. Although you can take either steamed or long-grain.

Posting raw rice to offal and pour in cold water. Salt, sprinkle with seasonings as desired, mix.

Cooking with rice in a slow cooker on the "Pilaf" program.

We are waiting for the signal of readiness, when it sounds, let the dish stand for a while on heating. Without mixing! This will make the rice more fluffy. Then mix and arrange on plates.

If you want to diversify your home menu and love offal, be sure to cook such pilaf or you will be satisfied.

We thank Svetlana Kislovskaya for the step-by-step photo recipe, the MK was made using a 670 W Panasonic multicooker.

Bon appetit and good recipes!

With what just do not cook pilaf! Here is another option - chicken hearts...

Do you love rice and chicken hearts? Then this dish is for you! The classic lamb pilaf easily turns into a light, fantastic delicious pilaf! A minimum of ingredients, a minimum of time, a minimum of effort and you will get great, one might say. Lenten dish which you will delight all your relatives and friends! Cooking pilaf with chicken hearts...

Chicken hearts - 1 kg (after defrosting and removing fat, it turned out 700 g);
Carrots - 4pcs (300g);
Onion - 2-3pcs (250g);
Vegetable oil - 2 tablespoons (30g);
Rice - 300g (1 1/2 cups);
Water - 0.5 liters + 0.5 liters;
Garlic - 5 cloves (15g);
Salt - to taste;
Seasoning cumin (zira) - to taste.

First of all, I prepare all the products for pilaf. I start with chicken hearts. They need to be completely thawed and washed. Then, cut off the fat and remove the blood clots (after cleaning, their weight became 700g):


Cut each heart into halves:


Peel the carrots. And cut into long strips (it is in pilaf, this form of carrot is very important. In this form, the carrot does not boil soft and remains beautiful when served. Do not miss this moment!):


Peel the onion and cut into medium squares. I can say for sure that for pilaf you can take twice as much onion and carrots - you won’t spoil the pilaf!:


In a large saucepan with a thick bottom (I have 4 liters), heat the oil and add the onion. Simmer the onion over medium-high heat for about 7-10 minutes, or until the onion turns yellow. (They say that the color of pilaf depends on the color of the onion):


Then, add hearts:


Mix and salt (about half a teaspoon):


Simmer until chicken hearts release juice (5-7 minutes). At this time, we put water in the kettle to boil:


Add carrots and mix


Pour boiling water so that the water covers the hearts with vegetables a little (about 0.5 liters, but it all depends on the pan):


Add cumin seasoning (1-2 teaspoons, or to taste) and salt (about 1 teaspoon). The aroma of pilaf will already appear!:


Mix everything, bring to a boil, reduce the heat to a minimum and cover with a lid. We cook for about 20-30 minutes. After 10-15 minutes, we try the broth from chicken hearts and vegetables. It should become sweeter and richer. If desired, add salt and more cumin.

During this time, we wash the rice very well (about 7 times). I use almost any rice. Specifically, in this recipe, I took steamed long-grain rice:


Peel the garlic (about 5 cloves):


We put the water to boil.

After 20-30 minutes, cover the chicken hearts with vegetables with an even layer of rice:


Pour the rice very carefully with water (I do this through a small strainer), so that it covers the rice and is 1 cm larger than the surface of the rice (it took me about 0.5 liters of boiling water):


We turn on the maximum fire and cook until we see rice (but the water should not boil away completely):


Then, reduce the fire by half and insert the garlic cloves into the rice:


Cover the pilaf and cook for another 7-10 minutes. The rice should be almost cooked through. Then, reduce the fire by one (or turn it off completely), cover the pilaf with a towel, and on top with a lid and let it brew for another 10-15 minutes:

Pilaf is ready! Mix well:

Delicious, healthy, easy!

Step by step photo recipe for cooking pilaf with chicken hearts.

chicken hearts - 1 kg.,

rice - 1 1/2 cups

carrots - 3 pcs.,

onion - 2 pcs.,

vegetable oil,

seasoning cumin (zira) - to taste,

garlic - 3-4 cloves,

salt - to taste.

There is a wide variety of pilaf recipes. Usually, pork or lamb is used to cook pilaf. Today we want to tell and show you how to cook pilaf with chicken hearts.

Chicken hearts are great. dietary product, which is rich in proteins, and there are practically no fats in it.

- a simple and very tasty dish. When the hearts are stewed, they let the juice in and the pilaf turns out to be moderately juicy, not greasy and very satisfying.

Using our step by step photo recipe, you can cook pilaf with chicken hearts without any problems.

Cooking pilaf with chicken hearts.

To cook pilaf with chicken hearts First of all, you need to prepare all the ingredients for pilaf.

First you need to completely defrost and wash the chicken hearts. Then, cut off fat with vessels from each heart, remove blood clots and cut each heart in half. After cleaning, the weight of the hearts will be 700 grams.

Next, transfer the hearts to a bowl and set aside.

Now wash and peel the carrots. Cut carrots into long, medium-thick sticks. In this form, the carrots do not boil soft, and the bars remain beautiful when serving pilaf.

Peel the onion, rinse and cut into medium squares.

Then heat the oil in a large deep frying pan and add the onion. Simmer the onion over medium heat for about 5-8 minutes until the onion turns yellow.

Then add hearts to the pan with onions.

Mix onions with hearts and salt.

You need to simmer for about 6-8 minutes, until the chicken hearts release juice. In the meantime, you need to put water in the kettle to boil.

Next, add the carrots to the pan and stir.

Next, you need to pour about 0.5 liters of boiling water, so that the water slightly covers the hearts with vegetables.

Then add 1-2 teaspoons of cumin seasoning and salt to taste. Mix everything and bring to a boil.

Then reduce the heat to low and cover the pan with a lid. Cook for about 25-30 minutes. After 10-15 minutes, taste and add salt and more cumin if necessary.

In the meantime, rinse the rice very well. Almost any kind of rice can be used. Specifically, in our recipe, we used long-grain rice.

After 25-30 minutes, add rice to the pan. Rice cover chicken hearts with vegetables in an even layer.

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 satisfying chicken offal in a tender and delicate sour cream sauce. Pairs well with almost any garnish - potatoes, buckwheat, rice, pasta, couscous, bulgur - any side dish that goes well with sauces.

AT 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 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.

Rice with carrots and chicken hearts

Delicious and inexpensive lunch or dinner of rice with chicken hearts and carrots. And if you add a gift onion there, then you won’t come off at all! Can be used as a filling for pies and pies.

Compound

for 6-8 servings. For 1 deep frying pan or wok.

• Chicken hearts - 500 g;
• Carrots - 2 large (total weight ~ 500 g);
• Rice - 1 cup;
• Water - 3 glasses;
• Salt - to taste;
• Spices for chicken (or just ground pepper or dried basil) - to taste (I put a tablespoon of chicken spices and a pinch of basil);
• Vegetable oil for frying;
• Onion - 1 large head or 2 medium ones (optional, optional).

Chicken hearts, butter, onion, carrot. You will also need spices, salt and water

How to cook

• If you are using a bow: heat the oil in a frying pan and put the onion into it, cut into thin half rings or quarters of the rings (if the onion is very large). Cook, stirring, until the onion is slightly brown (but soft, not burnt). Salt. Remove the onion from the oil and transfer to a separate bowl.
• Fry hearts and rice with carrots: add a little more oil to the same pan. Put in it hearts (cut into small pieces). Fry, stirring, for 2-3 minutes. Then add carrots (coarse grater) and rice. Fry, stirring, for a couple more minutes. Then add water and leave to simmer over moderate heat with the lid open until the rice is ready. At the end - salt and add spices (and fried onions, if using it).

If the rice is ready (soft), but there is still some water left in the pan, don't worry. Rice will stand for 20-30 minutes and absorb excess moisture (so, give it this opportunity, cover it with a lid and let it brew. It will taste better).

Enjoy your meal!

Delicious lunch (or dinner) of rice stewed with chicken hearts and carrots

dish ingredients
Fry hearts
Adding carrots

Add rice and fry for a couple more minutes (stirring)
We finish the water and simmer with the lid open over moderate heat
Ready meal. He should be allowed to stand for about 20 minutes and excess moisture will be absorbed.