Tomato Chicken Hearts

Description

The dish is prepared without unnecessary complications. Hearts are stewed in sour cream (or cream), in tomato sauce, with vegetables, or without. They can be cooked in a multicooker, in a pan, or in a cauldron. Hearts are a fatty dish, so it's best served with boiled rice or buckwheat, though potatoes also work. You can add more liquid to create a rich gravy. The dish is ready to be served.

Instructions

1. 1

   Step 1

   Remove the membrane from the chicken hearts, then cut off the top part with the fatty netting.

2. 2

   Step 2

   Rinse the hearts thoroughly under running water and drain in a colander.

3. 3

   Step 3

   Heat a deep skillet or saucepan with vegetable oil, add the hearts, and season with salt and pepper.

4. 4

   Step 4

   Sauté the hearts for 5-7 minutes, then dilute the tomato paste in 1.5-2 cups of water and pour it over the hearts.

5. 5

   Step 5

   Wash the peppers and cut them into large pieces. Wash the tomatoes and cut them into small cubes, chop the garlic. Add the vegetables to the hearts, mix well.

6. 6

   Step 6

   After boiling, reduce the heat to the minimum, cover with a lid, and simmer for 15-20 minutes.

7. 7

   Step 7

   Add salt and spices to taste, then turn off the heat and let the hearts sit for a few more minutes before serving.