Chicken ventricles in sour cream

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• 7

• Time for preparing

  Contents

  • • 0.0.1 1h 30min
    • 0.0.2 Medium dish
    • 0.0.3 78kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1h 30min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  78kcal

• Rating

• Recipe

Delicate and juicy ventricles in sour cream sauce will be enjoyed even those who are indifferent to offal, and make them at home conditions are easy.

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Ingredients

0/11 ingredients

• chicken stomachs – 700 gr
• onion – 2 pcs.
• carrots – 1 pc.
• sour cream – 1 tbsp.
• tomato sauce or tomato paste – 1 tbsp. l
• bay leaf – 1 pc.
• allspice – 2 peas
• salt
• ground black pepper to taste
• chicken broth or water – 2 tbsp.
• vegetable oil – 1 tbsp. l

1ч 30мин1ч 30мин 78

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Steps

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1. Wash and clean the chicken stomachs from the films. Put them in pan and pour cold water, salt to taste. Cook on low heat for about an hour.

2. Peel the onion, cut in half and cut in half rings.

3. Peel and grate the carrots on a medium-sized grater.

4. Fry chopped onions and carrots over medium heat on vegetable oil. About 5-10 minutes. The bow should become transparent and acquire a golden hue.

5. Rinse boiled stomachs in running cold water, cut into several parts and add to the pan to onions and carrots.

6. Pour everything with two glasses of chicken stock, you can replace it water. Cover and simmer for about 15 minutes.

7. In a separate bowl, mix the tomato paste and sour cream. Received add the sauce to the pan and simmer for about 30 minutes. Add salt and pepper to taste.

8. The perfect side dish for this dish is crumbly rice.