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Chicken hearts with rice

Chicken Hearts with Rice

A simple, tasty, and truly hearty dinner. Chicken hearts with rice are perfect for anyone who doesn't want to spend ages at the stove, yet the result is a satisfying, complete meal — and the giblets bring some real nutrition too.

Ropotushka

Recipe author

Composition / ingredients

Servings:

Chicken hearts

200

Rice

Carrots

100

Onion

Vegetable oil

Water

Table salt

0.5

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 4 g

Fats 21 % 6 g

Carbohydrates 64 % 18 g

146 kcal

GI: 11 / 89 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather all the ingredients for the chicken hearts with rice. Use a medium onion and carrot. Any type of rice works — just check that the grains are clean, whole, and even, with no debris. The vegetable oil should be neutral (odorless). Season with whatever spices you like. Make sure the hearts are fresh, and don't forget to check the sell-by date.
Step 2:

If the hearts are frozen, thaw them first: unwrap them and leave them overnight on the bottom shelf of the fridge. Rinse the hearts under running water and let them drain. Trim off excess fat and any blood, and rinse again if needed. Chop the hearts finely — that way they cook faster and lend more of their flavor to the rice.
Step 3:

Peel and rinse the carrot and onion. Grate the carrot on the coarse side of a box grater. Finely chop the onion. Cut this way, the vegetables cook faster and give the rice a lovely color as it simmers.
Step 4:

Cook the hearts in a heavy-bottomed skillet or a Dutch oven. Heat the pan over medium and pour in the vegetable oil. After a minute, add the chopped hearts. Stir-fry over medium-high heat for 3 minutes so they brown evenly without drying out. If you see them starting to dry, lower the heat.
Step 5:

Add the carrot next, since it takes longer than the onion. Stir-fry for 3 minutes. Stovetops vary, so keep an eye on the heat — if things start sticking, turn it down.
Step 6:

Then add the onion and cook everything together for another 3 minutes, stirring often. Season with salt and spices. If your spice blend already contains salt, cut back on the added salt so you don't overdo it and spoil the dish. Rinse the rice in several changes of water until it runs clear, then add it to the pan. Stir to distribute everything evenly.
Step 7:

Add 2 cups of room-temperature water — that keeps the food from cooling down and lets the water come back to a boil quickly. If your tap water is good, feel free to use it. Cover and simmer over low heat. After 15 minutes, lift the lid. If almost no water is left, cover again for another 5 minutes. If there's still quite a bit, leave the lid off and keep cooking until it evaporates. Let the finished dish rest for another 10 minutes before serving.

Serve the chicken hearts with rice hot, alongside some vegetables. In my opinion it makes a wonderful dinner. Everyone in our family loved it — even those who aren't big on giblets.