Rice with chicken stomachs prepared according to this recipe is, in fact, pilaf. Moreover, dietary, because it contains minimal amount butter, which is not calcined, as is done during the preparation of this classic pilaf. The dish turns out no less tasty and crumbly. It is easy to prepare and does not require special culinary skills.

For cooking chicken stomachs with rice you will need:

chicken stomachs - 350 g;

onion - 1 pc.;

carrots - 1 pc.;

rice - 1 cup;

sunflower oil- 30 ml;

salt - to taste;

ground black pepper - to taste;

ground turmeric - 0.5 tsp

Wash chicken stomachs and remove fat and films from them. Cut each ventricle in two. Put in a saucepan with a thick bottom. Pour water so that it covers the stomachs.

Boil chicken stomachs until soft, 60-80 minutes. If the water boils away during cooking, add more.

Peel and wash onions and carrots. Cut the onion arbitrarily, and the carrots into strips. Add the onions and carrots to the chicken stomachs in the pan. Pour in sunflower oil and stir.

Extinguish chicken ventricles with carrots and onions for 12-15 minutes, stirring occasionally.

Rinse rice well in running water. Put in a bowl and pour hot water for an hour, salt a little. After pour the rice into the pan to the stomachs and vegetables. Salt and pepper to taste, add dry turmeric. Smooth out the rice with a spoon.

Pour water into the pan so that it is a finger above the rice.

Cook chicken gizzards with rice over medium heat in a saucepan without a lid for 20 minutes, until the liquid at the top has evaporated, but there is still some left at the bottom. Then, with a spoon or spatula, collect the rice to the middle of the pan.

Cover the pan with a lid, reduce the heat to a minimum and cook for another 10-15 minutes until the dish is ready.

Mix ready-made delicious chicken stomachs with rice and serve at the table for a second lunch or dinner with pickles and vegetables.

Enjoy your meal!

So simple and hearty recipe my mom shared with me.

Ingredients:

600 g chicken stomachs
600 g chicken hearts
1 bay leaf
1 large carrot
1 medium onion
1 tomato
1.5 cups rice
1 liter vegetable or chicken broth
1/2 tsp curry or turmeric
4-5 strands of saffron
1 large garlic clove

P r i p o r a t i o n e :

Rinse and clean chicken stomachs. Put in a patch or pan with high sides.

Rinse and clean chicken hearts. Add them to the same patch.

Fry in vegetable oil over medium heat. Then add water, completely covering the offal, put the bay leaf and simmer with the lid ajar for 2 hours, over low heat.

Cut the onion and tomato into cubes, grate the carrots. Chop the garlic.

Saute the onion until soft, then add the carrots.

Simmer them, stirring occasionally, for 5 minutes. Add the tomato and keep on fire for another 5 minutes.

By the time your offal is ready, all the liquid should have evaporated.

Rinse the rice and add to the patch.

Fill with broth. It should cover the rice to the thickness of a finger. Top up with water if necessary.

Add vegetable dressing, spices and spices, salt, pepper, put garlic and mix everything.

Cover and simmer until the rice has absorbed all the water, about 15 to 20 minutes.

Close the lid completely and remove from heat. Let it brew for another 15-20 minutes. Then you can serve.

Enjoy your meal!

Wash chicken stomachs and remove fat and films from them. Cut each ventricle in two. Put in a saucepan with a thick bottom. Pour water so that it covers the stomachs.

Boil chicken stomachs until soft, 60-80 minutes. If the water boils away during cooking, add more.

Peel and wash onions and carrots. Cut the onion arbitrarily, and carrots into strips. Add the onions and carrots to the chicken stomachs in the pan. Pour in sunflower oil and stir.

Simmer chicken ventricles with carrots and onions for 12-15 minutes, stirring occasionally.

Rinse rice well in running water. Put in a bowl and pour hot water for an hour, salt a little. After pour the rice into the pan to the stomachs and vegetables. Salt and pepper to taste, add dry turmeric. Smooth out the rice with a spoon.

Pour water into the pan so that it is a finger above the rice.

Cook chicken gizzards with rice over medium heat in a saucepan without a lid for 20 minutes, until the liquid at the top has evaporated, but there is still some left at the bottom. Then, with a spoon or spatula, collect the rice to the middle of the pan.

Cover the pan with a lid, reduce the heat to a minimum and cook for another 10-15 minutes until the dish is ready.

Mix ready-made delicious chicken stomachs with rice and serve at the table for a second lunch or dinner with pickles and vegetables.

Enjoy your meal!

Natalya Lebedeva | 08/24/2015 | 4191

Natalya Lebedeva 08/24/2015 4191


  • preparation:

    1 hour

  • preparation:

    1 hour 30 minutes

  • final time:

    2 hours 30 minutes

  • servings:

    4

Chicken stomachs cooked according to this recipe are soft and juicy, and the rice literally melts in your mouth.

Rice with chicken stomachs - inexpensive and very tasty dish. But be prepared in advance for the fact that its preparation will take a lot of time. Try it and see for yourself that the result is definitely worth it!

Ingredients:

  • 800 grams of chicken stomachs
  • 2 cups white rice
  • 2 carrots
  • 2 onions
  • 1 bell pepper
  • 2-3 bay leaves
  • vegetable oil
  • salt, peppercorns - to taste

Cooking:

1. Rinse chicken stomachs with running water, put in a saucepan, cover with water. Bring to a boil, drain the water.

2. Peel one onion and one carrot, cut into small pieces.

3. Fill the stomachs with water again, add chopped onions and carrots, bay leaves, salt and black peppercorns, bring to a boil and cook for 40 minutes.

4. When the stomachs are cooked, cut each of them into 3 parts, strain the broth.

5. Peel the remaining onion and cut into small cubes, peel and grate the carrots on a coarse grater.

6. bell pepper carefully remove the seeds and cut into large slices.

7. Heat the vegetable oil in a pan, fry the onion until soft, add pepper and carrots, fry until a golden crust appears on the vegetables.

8. Put the stomachs in a pan with vegetables, salt and simmer for 10 minutes over low heat.

9. Rinse rice under running water and pour over vegetables, simmer for another 5 minutes.

10. Put the rice with vegetables and stomachs into a baking dish, pour the broth 1 centimeter above the food level, cover with foil.

11. Bake in an oven preheated to 200 degrees for about an hour.

12. When there is very little liquid left in the dish, turn off the oven and leave the rice in it for 20 minutes.

Enjoy your meal!