Delicious, hearty and quite budgetary dish of potatoes and chicken hearts with aromatic spices.
Ingredients
Chicken hearts – from 300 g
Potatoes – about 0,5 kg
Bow – 1 head
Garlic – 1-2 cloves
Paprika powder – 1 teaspoon
Vegetable oil – 1-2 tablespoons.
Salt – to taste
Fresh greens – for filing
Cooking process
The number of chicken hearts in this dish can vary depending on the preferences, but it is better to take them more than the smaller ones.
Stewed potatoes with chicken hearts in the multivark can be prepared in advance on this day and left on the “Keep warm” mode or extinguished immediately for two days and warmed before serving on the “Preheat” or other “Quenching” cooking mode, and also setting the time and temperature function “Multiprofile”.
As spices I offer ground paprika and garlic, but you can add spices to your taste. Think about what tastes better or what you want to try this simple dish: paprika, garlic, curry mixture, lemon zest, spicy or fragrant peppers …
To extinguish chicken hearts with potatoes, prepare the ingredients in the list.
Chicken hearts should be thoroughly washed, cleaned of films, grease and veins. Usually sold already practically prepared hearts. Decide how much fat you want to leave: cut it all off, remove it partially or let it be as high as possible.
Turn on the “Hot 10-15 minutes” and first lightly fry the thinly chopped onions and crushed garlic. Lightly salt.
Then add chicken hearts, fry all together and put it out in the juices.
Turn on the “Quenching 1 or 1.5 hours” mode. Add the ground paprika and the potatoes, cut into a large cube.
Pour boiling water in the amount of one glass, or rather, that the water reaches the potato or even hides it.
Stew until the potatoes are ready and the softness of the hearts.
Stewed potato with chicken hearts in the multivarquet is ready.
Serve it with fresh chopped herbs (dill, basil, onion …).
Bon Appetit!
Stewed potatoes with chicken hearts in a multicrew
Delicious, hearty and quite budgetary dish of potatoes and chicken hearts with aromatic spices.
Ingredients
Chicken hearts – from 300 g
Potatoes – about 0,5 kg
Bow – 1 head
Garlic – 1-2 cloves
Paprika powder – 1 teaspoon
Vegetable oil – 1-2 tablespoons.
Salt – to taste
Fresh greens – for filing
Cooking process
The number of chicken hearts in this dish can vary depending on the preferences, but it is better to take them more than the smaller ones.
Stewed potatoes with chicken hearts in the multivark can be prepared in advance on this day and left on the “Keep warm” mode or extinguished immediately for two days and warmed before serving on the “Preheat” or other “Quenching” cooking mode, and also setting the time and temperature function “Multiprofile”.
As spices I offer ground paprika and garlic, but you can add spices to your taste. Think about what tastes better or what you want to try this simple dish: paprika, garlic, curry mixture, lemon zest, spicy or fragrant peppers …
To extinguish chicken hearts with potatoes, prepare the ingredients in the list.
Chicken hearts should be thoroughly washed, cleaned of films, grease and veins. Usually sold already practically prepared hearts. Decide how much fat you want to leave: cut it all off, remove it partially or let it be as high as possible.
Turn on the “Hot 10-15 minutes” and first lightly fry the thinly chopped onions and crushed garlic. Lightly salt.
Then add chicken hearts, fry all together and put it out in the juices.
Turn on the “Quenching 1 or 1.5 hours” mode. Add the ground paprika and the potatoes, cut into a large cube.
Pour boiling water in the amount of one glass, or rather, that the water reaches the potato or even hides it.
Stew until the potatoes are ready and the softness of the hearts.
Stewed potato with chicken hearts in the multivarquet is ready.
Serve it with fresh chopped herbs (dill, basil, onion …).
Bon Appetit!