Fried chicken hearts with onions in a frying pan

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to deliciously fry chicken hearts in a frying pan? If you have frozen offal, then first defrost it at room temperature. To defrost faster, the hearts can be placed in cool water. Prepare all other ingredients as well.

2. STEP 2

   

   Trim the vessels and excess fat from the hearts, if any.

3. STEP 3

   

   Peel the onions and carrots and rinse in clean water. I used red onions and onions to give the finished dish a pop of color.

4. STEP 4

   

   Cut the carrots into small pieces, as in the photo, or into rings, as you prefer. Chop the onion into half rings or feathers.

5. STEP 5

   

   Heat vegetable oil in a frying pan with a thick bottom and edges. Send the onions and carrots to fry. If your carrots are chopped larger, fry them first for about a minute, stirring, and then add the onion. Cook until golden brown and a pleasant aroma appears. Don't forget to stir the vegetables so they don't burn.

6. STEP 6

   

   Remove the onions and carrots from the pan using a spoon into a separate container. Place the hearts in a frying pan and fry over high heat for a few seconds.

7. STEP 7

   

   Pour in water, salt and add your favorite dry spices to taste. After boiling, reduce the heat to low, cover the hearts with a lid and simmer over low heat for about 20 minutes.

8. STEP 8

   

   Then open the lid, increase the heat and evaporate all the remaining liquid. During this time, the hearts will reach full readiness. Fry to desired degree.

9. STEP 9

   

   Add onions and carrots to the pan and stir. Sprinkle with ground pepper. Use red or black allspice.

10. STEP 10

    

    Done, ready to serve!

Comments on the recipe

Zhenya777

07.10.2023

4.7

A good everyday recipe. Thank you! You can also stew chicken hearts with cheese.

Nika

07.10.2023

4.7

I really love chicken hearts. Usually I just fry them, add a little salt, and serve them with any side dish. But this time I decided to use the recipe from KHRUMKA and I was right. The recipe is very simple and very tasty! Thanks to the author for the inspiring presentation of a very simple offal dish.