My mother shared this simple and satisfying recipe with me.

Ingredients:

600 g chicken gizzards
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 clove of garlic

Preparation:

Rinse and clean the chicken gizzards. Place in a patch or pan with high sides.

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

Fry in vegetable oil over medium heat. Then add water, completely covering the offal, add a 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.

Fry 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.

Pour in broth. It should cover the rice to the thickness of a finger. If necessary, add water.

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

Cover and simmer over low heat until the rice has absorbed all the water, about 15-20 minutes.

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

Bon appetit!

Chicken stomachs with rice can probably be called one of the varieties of pilaf made from offal. In any case, both the cooking process and the taste of the finished dish, in my humble opinion, are quite suitable for this name. So let's get ready.

Please note that before cooking, chicken stomachs must be emptied of all their contents and washed very thoroughly. True, usually in stores they sell stomachs already cleaned and frozen. Unrefined ones can be caught when buying them at the market. In any case, after defrosting chicken stomachs, check that they are empty of contents. And, of course, it won’t hurt to rinse them thoroughly once again.

You can use any rice for cooking with gizzards in a slow cooker. If you use steamed, the dish will turn out more crumbly, and if the son-in-law is round, it will turn out denser, more like traditional pilaf. Choose what you like best.

Recipe for chicken gizzards with rice in a slow cooker.

What is needed to cook chicken gizzards in a slow cooker:

• half a kilo of chicken stomachs
• one onion
• one carrot
• two table. l. tomato paste
• two table. l. flour
• half a glass of soy sauce
• half a glass of water
• two table. l. sunflower oil
• pinch of salt
• one multi cup rice

How to cook chicken gizzards with rice in a slow cooker:

Peel the onions and carrots and sauté for 8 minutes. on the "baking" mode. Then sprinkle with flour and mix.

Add tomato paste.

Then pour water, soy sauce and add salt, mix.

Stew chicken gizzards in a slow cooker two hours.

After the signal, add the washed rice.

Turn on the "pilaf" mode. Chicken gizzards with rice cook in a slow cooker until the signal.

Bon appetit!

Chicken gizzards with rice from the oven

Recipe from LNataly:A wonderful tasty hot dish.

Ingredients:

Chicken gizzards (or a little less, or a little more, depending on what you have) - 0.8 kg

Carrots (one for the broth, one for the dish) - 2 pcs.

Onions (one for the broth, one for the dish) - 2 pcs.

Bell pepper - 1 pc.

Rice (or 1.5 cups. It is better to take steamed rice) - 2 cups.

Vegetable oil (for frying)

Salt (to taste)

Spices (to taste)

Preparation:

So, let's start with preparing the stomachs. We will cook them until half cooked with a set of products offered on a plate. Since we need broth from the stomachs for the dish, I suggest draining the first water after boiling. And in the second, add onions, carrots, bay leaves and peppercorns and cook for about 40 minutes. Add salt as for soup.

While the gizzards are cooking, you can prepare the vegetables. Cut the onion and pepper into cubes. The onions can be smaller, the peppers larger. Three carrots on a coarse grater. Pour a little vegetable oil into the frying pan and fry the onion until soft, add the pepper and fry for another 5 minutes.

Add the carrots and, stirring, fry for another 10 minutes. You can stop here for now and rinse the rice. Since I didn’t have steamed white rice at home, I cooked it with brown rice.

Meanwhile, our stomachs were getting ready. We take them out of the broth, and strain the broth itself.

Put the frying pan with the vegetables back on the gas and add the chopped gizzards to them. There is no need to cut very finely. I cut each ventricle into 3 parts. Simmer with vegetables for about 10 minutes. This mixture needs to be salted a little. And if desired, add your favorite spices.

Then add the washed rice and mix everything carefully. Keep it on the fire for just a couple of minutes and turn it off.

Transfer our mixture into an oven-safe pan.

Pour broth 0.5 cm above the mixture.

Cover it all with foil and place it in an oven preheated to 190-200°C for 50-60 minutes. Until the rice is ready. When checking for doneness, open the foil slightly with a spoon or other utensil with a handle, as hot steam will come out from there.

When there is very little liquid, like moisture at the bottom, you can turn off the oven and leave for 20 minutes. inside. Everything will reach the desired condition. :)

I took this beauty out of the oven an hour later. By the way, I had brown rice, and white might cook faster.

Bon appetit everyone! :) The stomachs turn out to be very soft, and the rice is like feathers.. mmm.. delicious! :) I hope that I seduced you! ;)

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

Cook chicken gizzards until tender, 60-80 minutes. If the water boils away during cooking, add more.

Peel and wash the onions and carrots. Cut the onion as desired and the carrots into strips. Add the onions and carrots to the chicken gizzards in the pan. Pour in sunflower oil and stir.

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

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

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

Cook the chicken gizzards and 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 liquid at the bottom. Then use a spoon or spatula to collect the rice towards the middle of the pan.

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

Mix the prepared, delicious chicken gizzards with rice and serve as a main course for lunch or dinner with pickles and vegetables.

Bon appetit!

Natalya Lebedeva 08/24/2015 4191

• Preparation:

  1 hour

• preparation:

  1 hour 30 minutes

• final time:

  2 hours 30 minutes

• number of servings:

  4

Chicken gizzards prepared according to this recipe turn out soft and juicy, and the rice literally melts in your mouth.

Rice with chicken gizzards is an 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 gizzards
• 2 cups white rice
• 2 carrots
• 2 onions
• 1 bell pepper
• 2-3 bay leaves
• vegetable oil
• salt, peppercorns - to taste

Preparation:

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

2. Peel one onion and one carrot each, 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 and strain the broth.

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

6. Carefully remove seeds from bell peppers and cut into large slices.

7. Heat vegetable oil in a frying pan, fry the onion until soft, add peppers and carrots, fry until the vegetables have a golden crust.

8. Place the gizzards in a frying pan with vegetables, add salt and simmer for 10 minutes over low heat.

9. Rinse the rice under running water and add to the vegetables, simmer for another 5 minutes.

10. Place the rice with vegetables and gizzards in a baking dish, fill with broth 1 centimeter above the level of the food, 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.

Bon appetit!