If you want to diversify your everyday menu, then we advise you to pay attention to this chicken goulash goulash recipe. For some reason, chicken giblets are often bypassed, although this is not at all justified. Chicken hearts, navels (ventricles) and the oven are very tasty and healthy. The main thing here is to know how to cook them. If you have tried chicken navels before and you didn’t like it, we advise you to try our recipe and then make the final verdict.
Let's talk about the ingredients of the sauce in which the ventricles will be prepared. Choose any fat content sour cream, the main thing is that it is of high quality, since a low-quality sour-milk product will curl up and there will be no appetizing flakes in the dish. No sour cream on hand? Take yogurt without additives.
Tomato paste can be replaced with tomato juice or fresh tomatoes. In this case, do not add the broth at all or look at the density of the sauce and adjust at your discretion.
Ingredients:
Chicken stomachs - 400 g;
Broth or water - 1-1.5 cup;
Sour cream - 100 g;
Flour - 1.5 tbsp. l .;
Vegetable oil - 2 tbsp. l .;
Tomato paste - 1.5 tbsp. l .;
Onion - 1 pc.;
Carrot - 1 pc.;
Spices to taste.
Recipe:
To begin with, chicken ventricles need to be prepared. Rinse them under running water, remove the hard film. Cut each navel in half. Put the offal in a saucepan, pour hot water. Salt and add bay leaf. Bring the water to a boil, let it boil for 5 minutes and drain the water. Now fill the ventricles with cold water and bring to a boil. Reduce the heat and cook for 25-30 minutes. Try the ventricles for salt. Salt water if necessary, after the water boils.
When the navels are welded, pour the broth into a separate bowl, we still need it. In the meantime, let it cool.
While navels are being cooked, we will prepare the vegetables. Peel the carrots and onions. Dice the onion into cubes or half rings. Grate the carrots on a coarse grater. In a pan, heat the vegetable oil and spread the vegetables.
We pass the vegetables until soft and add the tomato paste to them.
In the cooled broth, we breed flour and sour cream. It should be a lump-free sauce.
Add the boiled chicken hearts to the pan and fry for 5 minutes.
Refuel the broth, which we prepared earlier.
Mix, try on the salt, look at the density of the sauce and bring everything to perfection. Stew for another 5-7 minutes over medium heat and turn off the gas. Goulash is ready.
Such goulash can be served as watering to any side dish or as an independent dish. It will be satisfying and tasty.
Servings Per Container - 3
Cooking time - 50 minutes
Per 100g:
Squirrels - 8.22
Fats - 4.73
Carbohydrates - 5.38
Kcal - 97.21
