Rice with carrots and chicken hearts
A delicious and inexpensive lunch or dinner of rice with chicken hearts and carrots. And if you add the gifted onion there, you won’t be able to put it down at all! Can be used as a filling for pies and pies.
for 6-8 servings. For 1 deep frying pan or wok.
Chicken hearts, butter, onions, carrots. You will also need spices, salt and water.
If the rice is cooked (soft) but there is still some water left in the pan, it's okay. The rice will stand for 20-30 minutes and absorb excess moisture (so give it this opportunity, cover with a lid and let it sit. It will be tastier).
Bon appetit!
Delicious lunch (or dinner) of rice stewed with chicken hearts and carrots
Dish ingredients 
Frying the hearts 
Add carrots 
Add rice and fry for a couple more minutes (stirring) 
Add water and simmer with the lid open over moderate heat. 
Ready dish. It should be allowed to stand for about 20 minutes and the excess moisture will be absorbed.
Chicken hearts contain taurine, which reduces the risk of coronary diseases! Moreover, they are able to prevent diseases such as diabetes, as well as high blood pressure. Plus, this product low-calorie only 159 kcal per 100 grams.
In the photo above I have already given an example ready-made dish. At first glance, you might think that this is pilaf with chicken hearts. However, this is somewhat not true; more about everything below.
Thank you very much for your attention and great culinary success!
Cooking time: PT00H45M 45 min.
Step-by-step photo recipe for making pilaf with chicken hearts.
chicken hearts - 1 kg.,
rice - 1 1/2 cups,
carrots - 3 pcs.,
onions - 2 pcs.,
vegetable oil,
cumin seasoning (jeera) - to taste,
garlic - 3-4 cloves,
salt - to taste.
There is a wide variety of recipes for preparing pilaf. Usually pork or lamb is used to prepare 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 contains virtually no fat.
- a simple and very tasty dish. When the hearts are stewed, the juice is released and the pilaf turns out moderately juicy, not greasy and very filling.
Using our step by step photo recipe, you can easily prepare pilaf with chicken hearts.
To cook pilaf with chicken hearts First of all, you need to prepare all the ingredients for the pilaf.
First you need to completely defrost and wash the chicken hearts. Then cut off the fat with blood 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 leave aside.
Now wash and peel the carrots. Cut the carrots into long, medium-thick sticks. In this form, the carrots do not become overcooked, and the sticks remain beautiful when serving pilaf.
Peel the onion, rinse and cut into medium squares.
Then in a large deep frying pan you need to heat the oil and add the onion. Simmer the onion over medium heat for about 5-8 minutes until the onion turns yellow.
Then add the hearts to the pan with the onions.
Mix onions with hearts and add salt.
You need to simmer for about 6-8 minutes until the chicken hearts release their juice. In the meantime, you need to put water in a kettle to boil.
Next, add carrots to the pan and stir.
Next you need to pour in 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.
Next, 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.
Meanwhile, you need to rinse the rice very well. You can use almost any rice. Specifically, in our recipe we used long-grain rice.
After 25-30 minutes, add rice to the pan. Cover the chicken hearts and vegetables with rice in an even layer.
Delicious and inexpensive dinner!
When you don’t have a lot of money, but you really want to feed your husband something tasty, inexpensive and very delicious dishes from chicken by-products!
Chicken hearts can be simply and quickly fried or stewed with onions and sour cream, or you can cook them in parallel with a side dish of rice, which will be fried in a nearby frying pan.
Fried rice itself is very good and can become an independent dish that can do without meat, but you want to please your man, so let's cook with hearts!
for 4-5 servings
Each heart must be processed (cleaned) as follows:
Cut off the blunt part of the heart along with the blood vessels. If you have a dog or cat, they will happily dispose of chicken heart waste ;)))
Cut the heart lengthwise into 2 parts.
Rinse the heart under running water.
Place the hearts in a colander to drain off excess water.
Cut the onion into half rings and place in a frying pan with heated oil. The fire is small.
Grate the carrots on a coarse grater and, after frying the onions for 1-2 minutes, add them to the pan.
When the onions and carrots soften, add the hearts to them, mix everything and fry over medium heat (~20-25 minutes). Stir occasionally and, if necessary, add water (to prevent burning). Towards the end add allspice and salt.
Fried rice with chicken hearts
Rinse the rice and soak in cold water for 30 minutes.
Pour the other half of the oil into the pan and heat it over medium heat. Drain the rice and carefully transfer it to a frying pan with oil (so that the oil does not splatter and you do not burn yourself). Mix rice with oil and fry over medium heat.
When the rice begins to slightly stick to the pan, pour in 1/2 cup of water and stir everything. The same should be done when the rice has absorbed all the water again. Typically, a pan with this amount of rice requires only 2 cups of water and 30 minutes of frying to obtain a finished rice side dish.
Halfway through frying, add salt to the rice. When the rice has softened, taste it again. Sometimes you have to add salt.
Bon appetit!
Typically, half of the oil specified in the recipe is used for the hearts. But, if you think that the hearts are a little dry, add more oil - vegetable oil or maybe a couple of tablespoons of butter. And maybe a little water.
Often the hearts are found together with chicken liver, but they have a longer cooking time; if the liver is fried tender, the hearts may not have time to soften. Therefore, for those who do not agree with this, I advise you to separate the hearts and livers.
The liver can be quickly fried with onions in sour cream or made from chicken liver pate - recipe.
Rice can be fried either covered or uncovered. In the second case, more water may be required.
Rice requires constant monitoring, otherwise it will burn. You will be calmer if the rice is fried in a thick-walled frying pan, cauldron, cast iron or wok.
A dish of chicken hearts with rice has good taste and usually exceeds the gastronomic expectations of the hostess and the anticipation of the guests, excited by the delicious aromas!
This is a very tasty and simple meal!
Bon appetit!
A plate of delicious and filling food!
