I haven't made hearts in a long time. You could just fry or stew them, but in my opinion it turned out to be a great dish for a family lunch or dinner. Rice is a great accompaniment to the sauce. Onion in the sauce plays an important role, thanks to it the sauce turns out tasty and silky. A wonderful combination of chicken hearts, onion and tomato. And even some spices, except for garlic, in my opinion, are unnecessary here. #games
Ingredients: rice (I have for pilaf), boiling water, salt, For sauce: chicken hearts, boiling water for stewing hearts, large onions, ketchup or 1 tbsp. tomato paste, dried garlic, salt, boiling water
Cooking method:
Wash the rice under running water until the water runs clear. Then we send it to a saucepan, salt and pour boiling water. Cook under the lid on the smallest fire / power for 15-20 minutes. The water should evaporate completely.
We're preparing the sauce. We cut off everything unnecessary from chicken hearts (tubes, film) and cut them into 2 halves. Or you can leave them as they are, but whole hearts will cook a little longer.
Pour a little oil into the pan and send the hearts there. Fry, then pour boiling water and simmer under the lid on the smallest fire / power for 45-50 minutes. In the process of extinguishing, you can add a little more water if it has evaporated.
We cut the onion into cubes and send it to the pan after the hearts are stewed and become soft. Fry everything together until the onion is golden brown.
Next, add ketchup or tomato paste and fry for 2-3 minutes. Then pour boiling water, salt, add dried garlic and let the sauce thicken slightly. This may take 5-7 minutes. The onion will become very soft and almost melt into the sauce.
Serve rice in portions, and sauce with hearts on top. Enjoy! 😋👍
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