Stewed Chicken Hearts
A simple, budget-friendly, and seriously tasty dinner! Give it a try. Stewed chicken hearts are one of those organ-meat dishes worth putting on the family menu at least once every couple of weeks. They're good for you, and they bring some welcome variety to the table — because you can only eat so many steaks.
Cooking method
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Step 1:
How do you make stewed chicken hearts? Start by prepping the ingredients. Rinse the hearts. It's best to trim off the top portion along with the artery and fat, cut each heart in half, then rinse again.
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Step 2:
Slice the onions into half-moons.
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Step 3:
Finely chop the herbs. Instead of cilantro, you can use parsley, dill, or basil.
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Step 4:
Thinly slice the garlic.
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Step 5:
Grate the cheese.
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Step 6:
Add the hearts to a hot, oiled skillet.
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Step 7:
Cook over medium heat, stirring, for 30 minutes.
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Step 8:
Add the onion and stir.
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Step 9:
Cook for another 30 minutes, adding the garlic partway through.
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Step 10:
Stir in the sour cream.
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Step 11:
Add the cheese and stir until it melts.
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Step 12:
Cook for another 2 to 3 minutes.
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Step 13:
Turn off the heat, stir in the herbs, and cover. Let it rest for 1 to 2 minutes.
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Step 14:
Give it a stir and serve. This dish pairs beautifully with pasta, grains, or a vegetable mash.
- Every cooking oil is only good up to a certain temperature — its smoke point, past which the oil starts to burn and forms harmful compounds, including carcinogens. Keep your heat below that point and choose an oil with a high smoke point for frying.
- Any cheese works here — hard, semi-hard, or soft like mozzarella. What matters is that it tastes good, is made from real milk fat (no substitutes), and melts well.
- If you use a store-bought spice blend, check the label. These mixes often already contain salt, so factor that in or you may end up over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Chicken heart - 159 kcal/100g
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