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Print Recipe
Chicken Hearts in Red Sauce Recipe
Simple and unpretentious dish for every day. The taste is bright, slightly tangy, pleasant aroma. I don't really like offal, with the exception of language, prepare them rarely. Suddenly wanted for a change. During lunch, ate with her husband by serving hearts with pasta, and then my husband has set a skillet and ate all the remaining hearts. No garnish. Even without bread. And I was hoping that this dish we will eat for two days...
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Necessary products. I made coriander in the beans so I could grind it in a mortar, so much more fragrant.
    Necessary products.
I made coriander in the beans so I could grind it in a mortar, so much more fragrant.
  2. Hearts washed under cold water and cut off excess fat and the remains of blood vessels, remove blood clots. After processing remained 700 g.
    Hearts washed under cold water and cut off excess fat and the remains of blood vessels, remove blood clots. After processing remained 700 g.
  3. In vegetable oil fry hearts on high heat. Pour half a glass of water, salt and simmer for 20 minutes, cover, on low heat.
    In vegetable oil fry hearts on high heat. Pour half a glass of water, salt and simmer for 20 minutes, cover, on low heat.
  4. Add tomato sauce, ground coriander, pepper, half a Cup of water and simmer for another 20 minutes. For 5 minutes before the end of quenching, add the garlic passed through the press and mix.
    Add tomato sauce, ground coriander, pepper, half a Cup of water and simmer for another 20 minutes. For 5 minutes before the end of quenching, add the garlic passed through the press and mix.
  5. Remove from heat and add chopped parsley.
    Remove from heat and add chopped parsley.
  6. We invite everyone to the table!
    We invite everyone to the table!

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