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Chicken Heart and Potato Skillet

A tasty, quick, and filling dish! This is a true two-in-one: the meat and the vegetable side cook together in a single pan, which keeps it fast and simple while still being hearty and satisfying. It's a great choice for lunch or dinner when you're feeding a big family.

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Roast with chicken hearts and potatoes
Roast with chicken hearts and potatoes Roast with chicken hearts and potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 6 g
Fats 26 % 6 g
Carbohydrates 48 % 11 g
119 kcal
GI: 100 / 0 / 0
  • Gather your ingredients. They're all easy to find, inexpensive, and probably already in your kitchen. Chicken hearts are a versatile ingredient you can turn into all kinds of interesting, tasty dishes — and this skillet is one of the best. Even a beginner can pull it off, and it's perfect for anyone who doesn't have time to spend hours at the stove. If your chicken hearts are frozen, thaw them (overnight in the fridge is best — it keeps most of their nutrients intact), wash them well, trim off any excess fat, cut them into small pieces, and rinse again to remove any blood. Wash, peel, and cut the potatoes into small cubes or rough chunks. Wash, peel, and cut the carrot into thin sticks or small cubes. Peel the onion and dice it. Pour the vegetable oil into a deep skillet and heat it up. Sauté the chicken hearts over medium heat until they change color, stirring now and then with a spatula. After about 10 minutes, add the potatoes and cook everything together for 7 minutes, then pour in water until it reaches about halfway up the contents of the pan. Add the carrot and onion. Stir, and season with salt and black pepper to taste. Cover the skillet, turn the heat down to low, and simmer the vegetables and chicken hearts for about 25 minutes. By then most of the liquid should have cooked off, but the dish shouldn't be dry — if needed, add a splash more water and bring it back to a boil, then turn off the heat. Let it rest, covered, for about 10 minutes, then serve. Spoon the chicken hearts and potatoes onto plates and sprinkle with chopped fresh herbs or green onions. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken heart - 159  kcal/100g

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