I want to share with you a recipe for a delicious and very simple meat dish.
If you are not a fan of offal, perhaps this photo recipe will help you change your mind. I suggest you cook the chicken ventricles stewed in sour cream.
Such meat roast will be perfectly combined with any side dish: buckwheat, rice, any kind of potato, pasta ... Even such an offal, like stomachs, which have a fairly dense structure and can be harsh, in this dish are very tender and juicy.
Follow the step-by-step instructions and the amazingly tasty result will not keep you waiting.
Ingredients:
Chicken ventricles - 300 g
Carrots - 1 pc.
Onions - 1 pc.
Sour cream - 3-4 tbsp. l
Salt, pepper - to taste
Bay leaf - 1 pc.
Vegetable oil for frying.
Recipe.
Onions and carrots must be peeled, washed chopped at random. I cut them into small pieces.
Photo 2
Rinse the ventricles thoroughly, remove, where necessary, a rigid membrane from the inner wall and cut into small pieces.
In a frying pan in vegetable oil, lightly add onions and carrots.
Add ventricles to vegetables, fry on all sides over medium heat, stirring occasionally. When frying, liquid will be released. Let the meat stew in it: reduce the fire and simmer under the lid. Add a little water if the liquid evaporates completely. Stew for about 30 minutes.
When the ventricles are stewed, add sour cream.
We continue to cook the chicken stomachs until soft, over low heat under a lid.
Serve hot with any side dish you have chosen. Appetizing and very satisfying chicken ventricles stewed in sour cream are ready.
All to the table!
Cooking time - 50 min.
Servings Per Container - 3
Per 100 g
B - 11.29
F - 3.79
U - 3.25
Kcal - 92.71
