A simple recipe for chicken stomachs (navels) stewed in tomato sauce. A tasty and cheap dish for your family's everyday menu. Will go well with any side dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipes
For some reason, many people bypass chicken offal in homemade food. And they shouldn't be underestimated. Most often, the keepers of the hearth prefer to cook thighs, breasts, wings, forgetting about such delicious offal as chicken stomachs and hearts. If before that your gaze did not linger on the display case with offal, then we advise you to turn your gaze to the chicken ventricles. A very tasty dish - stewed stomachs in tomato or sour cream, cream. Believe me, no man can resist such a dish, and children love him. Therefore, prepare large portions right away and be sure to wait for supplements to be asked for.
And you will also be pleased with the price, because by-products are much cheaper than meat, and even there is no waste in the form of bones.
- Caloric content per 100 g - 140 kcal.
- Servings Per Container - 3
- Cooking time - 1 hour 10 minutes
Ingredients:
- Chicken stomachs - 500 g
- Tomato paste - 2 tbsp spoons
- Vegetable oil - 30 ml
- Salt - 1/3 teaspoon
- Ground black pepper - a pinch (or to taste)
- Water - 50 ml (1/4 cup)
Step by step cooking of stewed chicken stomachs in tomato sauce
1. Chicken stomachs must be washed well before cooking and all films must be removed. Then we cut them into pieces that are convenient for you.
2. Now you can go in two ways - pre-boil the stomachs or immediately start stewing them. We tried two cooking options and didn't feel the difference. Therefore, we do not waste time in vain and immediately put the chicken stomachs in a pan with well-heated vegetable oil. Fry the navels over high heat for 7 minutes. Remember to stir all the time so they don't burn.
3. Add tomato paste to the well-fried navels. It can be replaced with fresh tomatoes. If such are at hand. Make cuts in the tomatoes and scald them with boiling water. Peel and chop the tomatoes in a way that works best for you. Add the juice to the navels.
4. Immediately add a little water so that the navels are covered with the sauce. If you use fresh tomato juice, you don't need water. Salt and pepper chicken stomachs to your taste. You can add bay leaf and two allspice peas for the aroma of the dish. Cover the pan with a lid and simmer the ventricles for about 1 hour.
5. Ready chicken stomachs can be served with any side dish - for example, boiled potatoes. Fresh herbs and vegetables will complement your meal.
See also video recipes.
1. How to make soft goulash from chicken stomachs:
2. Delicious chicken stomachs stewed with potatoes:
