Chicken gizzards in a slow cooker. Stewed chicken gizzards in tomato sauce Stewed chicken gizzards in tomato sauce
Hello, friends! I offer you another delicious recipe for preparing dishes from soup products - chicken stomachs or navels. This is a great addition to any porridge or pasta, very similar to goulash.
Soup products make very tasty and at the same time inexpensive dishes, which allows you to diversify the menu and save your budget. So, let's get started.
First of all, let's check the stomachs so that they are clean. If you come across a yellow film, be sure to remove it, otherwise it will give a strong bitterness to the dish. Wash in water.
Cut into halves.
Pour vegetable oil into a deep frying pan, heat it and place the chicken gizzards.
Cover with a lid and simmer; as soon as the juice from under the stomachs boils away, add water. Simmer until desired softness. I like them very soft, so I simmer them for about 40 minutes.
Peel the onions, wash them and cut them into half rings.
Peel the carrots, wash them and grate them on a coarse grater.
Add chopped onions and grated carrots to the gizzards.
Stir and simmer for another 20-25 minutes.
Peel the garlic and chop it finely.
Add tomato paste, salt, pepper, bay leaf, and spices to our stomachs. Dry herbs harmonize very well in this dish; you can add a mixture, such as Provençal herbs.
Stir, you can add more water to make more sauce. And simmer for another 15 minutes. At the very end, add garlic.
Our chicken gizzard goulash is ready, serve.
The stomachs turn out to be very soft, tender, and most importantly tasty. It may seem to some that it takes a long time to cook them, but if you look closely, your participation in the process is minimal; you can easily do other things at this time and periodically monitor the stewing process. The recipe itself is very easy, even a novice cook can handle it.
Bon appetit everyone and my best wishes! See you soon!
Cooking time: PT01H30M 1 h 30 min.
Chicken gizzards are a fairly low-calorie product and are considered a dietary type of offal, so they can be eaten by both children and people who are trying. Chicken stomachs contain a large amount of nutrients: iron, folic acid, potassium, phosphorus, vitamin B, zinc and vitamin E. This recipe allows you to prepare dietary ones in a fairly short time and spend a minimum amount of food on this dish. The recipe is very simple with a minimum amount of ingredients, a set of ingredients and a step-by-step description of preparation.
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Chicken gizzards recipe
Initial products
To prepare you need to take:
- half a kilogram of chicken stomachs;
- large onion;
- 3 tablespoons of thick tomato paste;
- parsley;
- ground black pepper;
- 2 tablespoons sunflower oil.
Cooking process
We wash fresh stomachs well, removing all debris and grains of sand. Then we cut off the fat accumulation, place it in a deep container, fill it with cold water and put it on fire.
fresh chicken gizzards
Cooking the gizzards takes about 20-30 minutes. It is necessary to ensure that they are not overcooked and are not too hard.
boiled chicken gizzards While boiling the stomachs, peel the onion and cut it into small cubes. We also chop the parsley not very coarsely.
Place the boiled stomachs in a frying pan with vegetable oil and immediately add the onion and parsley.
chicken gizzards, onions and parsley Fry over low heat for about 5 minutes, then add salt, ground black pepper, tomato paste and half a liter of water. Mix everything carefully and thoroughly and leave covered over low heat for 25-30 minutes.
chicken gizzards in tomato sauce Ready gizzards should be soft and easy to chew.
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Chicken gizzards (navels) with tomatoes and mint (or basil)
Chicken navels stewed with mint
A very tasty, spicy, unexpected and cheap meat dish. A delicious gravy for new potatoes, pasta or rice.
Compound
for 4 servings
- Chicken stomachs – 500-600 g;
- Onions – 1-2 pieces;
- Garlic – 2-4 cloves;
- Tomato – 0.5 pieces;
- Mint (or basil) – 1 long sprig;
- Spicy herbs: marjoram, oregano, basil - a pinch;
- Salt;
- Vegetable oil for frying.
How to cook
- Clear stomachs from the yellow inner layer (pry from the edge and pull off the skin. Be sure to remove all of it and rinse well so that it does not taste bitter). Cut into strips (1 cm wide). Technology for cleaning chicken navels in pictures - see.
- Slice: onion - in half rings (a large onion into quarter rings), garlic - into slices, tomato - into cubes, pick mint leaves from the sprig and chop coarsely (the sprig is no longer needed here. Brew it with tea).
- Heat the oil in a frying pan (the oil covers the entire bottom), add the onion and garlic and fry until they soften (a thick onion-garlic smell appears). Add some salt.
- Add the gizzards to the pan. Fry for 5 minutes, stirring. Add some salt. Add about 1 glass of water and simmer over low heat for about 30 minutes under the lid (with a small crack for steam to escape).
- Add tomato and mint. Simmer for another 5 minutes until the sauce thickens. Taste and add salt if necessary.
A plate of joy!
Cooking features and taste
Chicken gizzards are often called navels. Of course, there are no chicken navels, but dishes made from them are extremely tasty and cheap. :))
Fried navels are slightly crunchy, have a dense consistency and vaguely resemble.
Today they even asked me, like, what are we eating? Aren't they ears? I hastened to reassure that no, this is chicken, that is, chicken gizzards, I was afraid that they might refuse))) Some people (usually men) are happy to eat offal only until the moment you tell them what exactly this meat is made from tasty food. Men often do not like beef udder, milk and other “dubious”, from their point of view, entrails.
So, it turned out that I was afraid in vain. Mine said that they would eat the ears too. Well done.
If you like a more delicate and soft taste of chicken navels, you can first boil them for 30 minutes or longer, then cut them and fry them with vegetables, and then stew them already boiled ().
You can also braise chicken navels by preparing a delicious, simple and inexpensive gravy - Or braise them.
If you have a lemon wedge, you can sprinkle the sliced gizzards with citrus juice. Sourness is a must in this dish.
In the absence of lemon, it is formed by tomato and garlic. And cool, burning mint enhances and sharpens all taste sensations!
Its cooling taste and, at the same time, sweet-warm aroma confuse and stun. Mint, especially peppermint, is like love in meat dishes: it disarms a person, he becomes pliable and trusting, and allows you to do whatever you want with yourself... becoming a follower)) and this is how the sharp mint sensations lead him along the path of emptying the plate)) ) And its delicious cold-hot trace remains in your mouth for a long time.
If there is no mint, it can be completely replaced by equally fresh and tingling basil. As a last resort - parsley. And if it’s winter and no summer herbs are in sight, you can limit yourself to dry spices.
1. Before cooking, chicken gizzards must be washed thoroughly and all films removed. Then we cut them into pieces that are convenient for you.
2. Now you can go in two ways - pre-boil the stomachs or immediately start stewing them. We tried two cooking options and did not feel any difference. Therefore, we don’t waste time and immediately put the chicken stomachs in a frying pan with well-heated vegetable oil. Fry the navels over high heat for 7 minutes. Don't forget to stir all the time so they don't burn.
3. Add tomato paste to the well-fried navels. It can be replaced with fresh tomatoes. If you have any on hand. Make cuts on the tomatoes and scald them with boiling water. Remove the skin and chop the tomatoes in a way convenient for you. Add juice to navels.
4. Immediately add a little water so that the navels are covered with sauce. If you use fresh tomato juice, then no water is needed. Salt and pepper the chicken gizzards to your taste. You can add a bay leaf and two peas of allspice to flavor the dish. Cover the pan with a lid and simmer the gizzards for about 1 hour.
5. Ready chicken gizzards can be served with any side dish - for example, boiled potatoes. Fresh herbs and vegetables will complement your meal.
See also video recipes.
1. How to prepare soft goulash from chicken stomachs:
2. Delicious chicken gizzards stewed with potatoes:
Begin. The most important thing is to be patient, as cooking will take 1.5-2 hours.
Carefully clean the chicken stomachs from the yellow film, cut off the fat and rinse under running water. We cut the washed stomachs into 3-4 parts.
Fill with water and keep in water for 20 minutes.
After 3-5 minutes, turn off the heat, transfer the chicken gizzards to a colander, and rinse well under running water.
Wash the pan and put the stomachs in it again. We also put a bay leaf and 4-5 black peppercorns there, add water (the water should be 2-3 cm above the ventricles) and cook from the moment of boiling for 40-50 minutes over low heat. At this time you can forget about them.
Meanwhile, cut the onion into thin half rings, and then into 4 more pieces.
Sauté the onion in vegetable oil until transparent.
Grate the carrots on a medium grater.
Add it to the onion and sauté a little.
After 40-50 minutes of cooking the gizzards, add the sautéed vegetables to the pan with the gizzards. Mix.
We also add tomato paste to the pan. Stir and simmer the chicken gizzards with vegetables over low heat for another 30 minutes.
While the chicken gizzards continue to simmer, we will prepare the sauce. Finely chop the garlic clove and herbs.
Take a bowl and pour 1 tablespoon of flour into it.
We dilute the flour with 5-7 tablespoons of broth from the pan with chicken gizzards.
Add 2 tablespoons of sour cream and mix well.
Now add garlic to this mixture.
Add salt, ground black pepper and any seasoning you like (I used khmeli-suneli).
Mix everything thoroughly.
After 30 minutes of stewing chicken gizzards with vegetables, gradually add the sauce into the pan.
Add greens to the pan.
Stir and turn off after boiling.
Now the chicken gizzards with sauce are ready. Honestly, they are faster to prepare than to describe the cooking process. But I assure you, this is a very tender and tasty dish.
Tender chicken gizzards can be served as a separate dish, or with horns or mashed potatoes.
Bon appetit everyone!