Pilaf from chicken stomachs: delicious recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many unfairly consider chicken gizzards a product not very popular. But they are wrong! Based on them, you can cook a lot of interesting dishes. They contain a lot of protein, do not have bones, which is very convenient and beneficial. Also, these products are perfectly stewed. They are served both hot and cold. Pilaf from chicken stomachs, for example, turns out to be tasty, rich. And cooking it is quite simple. For some recipes, you can use a slow cooker, which will significantly speed up the process of preparing a hearty meal.

Delicious pilaf with stomachs

What are the features of preparing such a version of a famous dish? The crumbly pilaf uses chicken stomachs instead of fatty pork. The recipe for pilaf from chicken stomachs with a photo helps to understand that the appearance of this dish is also quite appetizing. To reduce calories, you can reduce the amount of vegetable oil, but you need to make sure that the rice does not turn out dry and the vegetables do not burn during cooking.

To prepare such a hearty dish, you need to take:

• 500 gramsstomachs;
• one and a half cups of rice;
• two onions;
• a couple of carrots;
• 100 grams of vegetable oil;
• a couple of teaspoons of seasoning for pilaf;
• s alt and pepper to taste.

This dish has an unusual but pleasant taste. Seasonings can be added as you wish. So, dried herbs, such as savory, are great. It gives spice and piquancy.

How to cook pilaf from chicken stomachs? Step by step recipe

First of all, thoroughly wash the rice. This is done in several stages so that the water eventually remains transparent. After the cereal is poured with cold water, a little s alt is added. Leave for a while.

The stomachs are washed. If there is a yellow film, then it is removed. Cut off excess fat. Stomachs are placed in a saucepan, stewed for about thirty minutes, then all the oil is poured in. Onions are peeled and cut into cubes, carrots are rubbed on a coarse grater. Send processed vegetables to stomachs.

Stew almost until cooked, add all the spices, then lay the washed and settled rice. Water is added so that it is at least one finger above the cereal. Cook over high heat without closing the lid, waiting for the water to evaporate. After that, close the pan, reduce the gas to a minimum and simmer for another 10 minutes. Pilaf from chicken stomachs can be thickly sprinkled with chopped herbs when serving.

Original pilaf recipe

In this version, in addition to chicken stomachs, mushrooms are also used. This option will appeal to those who have already tried pilaf in different variations and want variety. Forthis recipe you need to take:

• 500 grams of stomachs;
• 300 grams of mushrooms;
• 300 grams of rice;
• one carrot;
• onion head;
• 100 ml vegetable oil;
• s alt to taste, sea s alt is better;
• any spices.

As spices, you can take ground garlic, saffron, any dried herbs. Also, do not forget about pepper, for example, hot or black hammer. Much here depends on taste preferences.

Cooking pilaf with mushrooms

This recipe for chicken stomach pilaf with champignons requires a slow cooker. All ingredients must be prepared. The stomachs are thoroughly washed, the excess is cut off, large ones can be cut into pieces. Onions are peeled and cut into cubes, carrots are rubbed on a coarse grater. Rice is washed several times, thrown into a colander to remove the liquid.

Pour oil into the bottom of the multicooker bowl, put chopped mushrooms, fry them, stirring occasionally. At first they will give a lot of liquid, but when it evaporates, the mushrooms will begin to fry. All this time, the multicooker is turned on in the "Frying" mode. Then add onions and carrots, mix with mushrooms and fry until soft. Remove the prepared ingredient to a separate plate.

The stomachs are placed in the bowl. Roast them until almost done. After that, vegetables with mushrooms are sent to the meat ingredient. Sprinkle everything with rice and pour water so that all the ingredients are covered with it. Sprinkle everything with spices. Select the "Extinguishing" mode and cook pilaf from chicken stomachs for another 30 minutes. You can periodically add liquid if the rice absorbs it quickly.

Chicken gizzards are a great base for many dishes. They can successfully replace meat. So, pilaf from chicken stomachs is both tasty and he althy. It is most often prepared in the usual way, simply replacing pork, beef or lamb with stomachs. However, sometimes they try to diversify the recipe and introduce new ingredients, such as champignons. This makes the pilaf taste even more interesting.