Chicken stomachs stewed in sour cream is a simple dish, one might say worker-peasant and budget. However, remember that many of your favorite foods and mouth-watering dishes come from the provinces, they were invented in the old days by ordinary village people who did not have the opportunity to get some delicacies. All favorite ratatouille, lasagna, pasta with sauce, paella and dumplings come from the village; and what's the difference from French, Italian, Spanish or Russian, it is important that the recipes are distributed around the world, and now they are prepared in glamorous restaurants.
By-products, and easier - offal, belong to the very category of budget meat. Chicken giblets make incredibly tasty stews, hodgepodge, aspic, and more, not to list everything. Chicken gizzards prepare longer liver and hearts, but, in my opinion, they are the most delicious. If you cook in a brazier, not a lot of trouble - all folded in a brazier and left for 1 hour.
- Cooking time: 1 hour 20 minutes
- Servings: 5
Ingredients for cooking chicken stomachs stewed in sour cream:
- 1 kg of stomachs;
- 150 g sour cream;
- 150 g onions;
- 150 g carrots;
- 1 pod of red chili;
- 30 grams of wheat flour;
- 5 g curry for chicken;
- 5 g ground paprika;
- 50 g cilantro;
- 25 ml of olive oil;
- garlic, bay leaf, sugar, salt.
A method of cooking chicken stomachs stewed in sour cream.
First, wash the stomachs well: put in cold water, rinse, chop finely. Nowadays, chicken giblets are well processed and sold thoroughly cleaned, but a little close attention will not hurt, because foreign blotches are still there.
Chop finely onions and 2-3 cloves of garlic. Heat the olive oil, throw the vegetables into the heated oil, fry for a few minutes.
Next, throw the carrots into the broiler, cook on moderate heat for 3-4 minutes, until the carrots are soft.
Place the pieces of meat in a colander so that the water is glass, then put them in the roaster to the vegetables, add the red chilli pod and bay leaves. If the pepper is evil, half the pod is enough.
Fry the stomachs with vegetables for a few minutes. Separately, in a bowl, mix the sour cream with half a glass of cold water, pour wheat flour, razbaltyvaem, so that there are no lumps. Pour the mixture into the roaster.
Season the dish: add ground red paprika, curry for chicken, salt (about 2 teaspoons without top for this amount of food) and 1 teaspoon of sugar, close the lid.
Cooking chicken stomachs on a quiet fire for 60 minutes, a few minutes until cooked, add finely chopped cilantro. If you don't like cilantro, then replace it with dill or parsley.
We remove the brazier from the fire, leave it for 10-15 minutes so that the meat “rests”, this rule also applies to chicken stomachs, although they are by-products.
Serve chicken stews stewed in sour cream hot with a side dish of rice, vegetables or mashed potatoes. Enjoy your meal!
There are many variations on this recipe. You can extinguish the stomachs with red beans or potatoes, add rice (you get almost risotto) - elastic pieces of meat with a tasty gravy are perfectly combined with these products.
Chicken stomachs stewed in sour cream are ready! Enjoy your meal!