Chicken gizzards - very moody byproduct that requires long cooking. But that's not all... Before you begin to prepare their stomachs, they should go through, removing any unpleasant residues. However, the result is excellent.
Cooking time - 140 minutes
Number of servings - 1
Ingredients
- chicken gizzards - 200 g;
- potatoes - 250 g;
- Onion - 50g;
- tomato - 75 g;
- Garlic - 1 clove;
- Mayonnaise - 1.5 Nl .;
- water - ½ st;
- salt - to taste;
- ground black pepper - to taste;
- Coriander powder - to taste.
🥙A while preparing the ventricles, can be a quick snack pita bread with meat and cheese - real jam!
Cooking method
1. Chicken ventricles sorted out, removing unsightly parts and good looking at the remains of the gallbladder. Cut into pieces, but not much smaller. Fill with water and washed.
2. Potatoes are cleaned, cut into cubes.
3. Shinkuem onions and fry on request.
4. With tomato peel and finely chop. Garlic is passed through the press.
5. The first in a pot laying potatoes. His salt and spiced.
6. Put the potatoes chicken ventricles. They should also be season to taste.
7. On the chicken ventricles onions.
8. Following mixture of garlic and tomato. At this stage adding water.
9. Finishing layer - mayonnaise. It can be replaced by a fatty cream.
10. Baking takes 2 hours so much stomachs should languish before gaining softness. Oven temperature - 180 degrees.
Chicken gizzards out very tasty and tender. A potato becomes excellent aroma and taste. Bon Appetit!
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