Fried chicken hearts with onions - recipes with photo

By-products, as is known, are very useful. In addition, they are somewhat cheaper than meat, they are easy to process and give a wide field for culinary fantasy. Take, for example, fried chicken hearts with onions: a recipe, even the simplest, gives very appetizing results. And if you connect the culinary imagination, you can get a unique dish, which will have to taste the most picky gourmet.

Simple and tasty

If you started cooking fried chicken hearts with onions, the recipe would be nice to add something interesting. For example, Bulgarian pepper. The main product is washed, the vessels and blood clots are removed, after which it is fried in a well-heated lean oil. On a separate frying pan a chopped large onion is added; When it is gilded, cubes of large fleshy Bulgarian pepper are dumped into it. All together fried for about six minutes and moves to the bowl with hearts. In the kit, the ingredients are stewed for ten minutes; Water does not need to be added - the byproduct produces enough liquid.

Elegant addition

And one more way to get wonderful chicken hearts. Recipe fried with onions should be simply supplemented with cream. This is done as follows: half a kilogram of by-product is cleaned, washed, dried and cut in half. In the red-hot heart oil fry for about four minutes with a rollover, then move into the thick-bottomed kazanok. The middle bulb is finely shredded, passaged to softness and added to the hearts. They are filled in with fatty cream (about half a cup will go), they are showered with Provencal herbs and under the lid they stew from half an hour to forty minutes.

Cabbage delicacy

You can also cook chicken hearts in a different way. The recipe "fried with onions" we have already offered, but do not limit yourself to the minimum of products - get a full-fledged dish that does not require side dishes. First, a third of prepared hearts are salted, salted and seasoned. When they are well browned, chopped onion is poured into them; Gilding roast - half a kilogram of chopped cabbage is added. Stew the dish until the vegetable is ready. If desired, at the half-ready stage, you can add a spoonful of tomato paste.

Potato dish

At least a full dinner will be fried chicken hearts with onion, the recipe of which includes all your favorite tubers. The output is a kind of stew with a very interesting taste. You need to cook in a cauldron or a thick-walled saucepan, as the ingredients are introduced into the dish in turn, without separate preparation. First, the hearts are roasted well (400-500 grams). Then half a glass of pure water is poured into them, and the by-product is slightly blown out - literally about five minutes. Next, carrots are laid, chopped with medium cubes. A few minutes later, the bulb is cast. It should be cut large, along the axis, by sectors. After another two minutes the dish is supplemented with a tomato, crumbled not very large, and ground with red pepper. A little quenching - and it's the turn of the potato. Five tubers are cut into cubes of medium size. Together with them lavrushka, black ground pepper and third of a pod of sharp are laid. In full the dish is stewed for about half an hour. Then, chopped herbs are poured in at the choice of the chef, dinner is insisted for a quarter of an hour and is used with pleasure.

Delicious dinner

The most delicate and aromatic are chicken hearts (recipe), fried with onions and carrots. For their preparation of grams, four hundred by-products are cut along and fried until blush in the pork fat (use of vegetable oil is undesirable). Further, chopped onion is invested; When it becomes translucent, the semifinished product is melted and pinched. After mixing, the grated carrot is added. Passuring continues for another seven minutes, after which half a cup of water is poured into the frying pan, in which a spoonful of tomato paste and a pinch of saffron are stirred. The container is covered with a lid and left for about twenty minutes on a quiet fire.

Chicken hearts: a recipe fried with onions in sour cream

This time, the subproduct needs to be cut into quarters and fried in butter. Preliminarily, also in cream butter, a crumbled bulb is browned. The hearts are poured into the frying pan, a little water is poured in, and the dish is stewed until almost ready. At the last stage, half a cup of sour cream and a small cube of oil, salt with pepper, spices, and extinguishing for another ten minutes are introduced. As a side dish, the most harmonious will be mashed potatoes, stewed vegetables or pasta.

Mushroom dish

Champignons - a product of democratic, combined with any meat. Good with them and chicken hearts. The recipe "Fried with onions and mushrooms of the heart" will surely become a favorite in your family. Processed by-product in the amount of half a kilogram is cut into quarters, onion - small squares, quarter of a kilo of champignons - plates or slices. At first an onion is added. When it comes to transparency, hearts are poured. Joint frying is conducted until the by-product is blushed. The frying pan is covered with a lid, the fire diminishes, and ten minutes are detected. After the mushrooms are introduced, they are mixed and left on fire for another five minutes. Finally, the dish is poured and seasoned with black pepper.

Snack to beer

For lovers of sharp - roasted hearts chicken with onions, the recipe of which came to us from Mexico. Recommendations for cooking are as follows:

1. Kilograms of hearts, washed, gets rid of unnecessary and washed again.
2. The marinade is prepared: a small onion is cut as small as possible, four garlic cloves are either cut or pressed by the press; The preparation is poured with soy sauce (half a glass). Of the spices is added necessarily ground pepper - more, at least a coffee spoon. Salt - if desired, but carefully: the sauce and so salty.
3. The hearts are poured with marinade, covered and left for an hour on the table.
4. The byproduct is caught in a noisy, slightly strained and fried to a good tan and full of softness, about ten minutes.
5. Finished hearts are sprinkled a little with freshly squeezed lemon juice - and on the table.

Marinade is not worth pouring: it also adds a touch of lemon juice, and it will serve as a piquant and interesting sauce.