Skillet Chicken Hearts with Onion

Cooking method

1. Step 1:

   

   How do you fry up tasty chicken hearts in a skillet? If yours are frozen, start by thawing them at room temperature — or, to speed it up, in a bowl of cool water. Get the rest of the ingredients ready, too.

2. Step 2:

   

   Trim off any vessels and excess fat from the hearts.

3. Step 3:

   

   Peel and rinse the onion and carrot. I used both red and yellow onion to give the finished dish more color.

4. Step 4:

   

   Cut the carrot into small pieces, as in the photo, or into rounds — whatever you prefer. Slice the onion into half-moons or thin strips.

5. Step 5:

   

   Heat the vegetable oil in a heavy-bottomed, high-sided skillet. Add the onion and carrot. If your carrot is cut on the larger side, fry it first for about a minute, stirring, then add the onion. Cook until golden and fragrant, stirring so the vegetables don't scorch.

6. Step 6:

   

   Spoon the onion and carrot out into a separate dish. Add the hearts to the skillet and sear over high heat for a few seconds.

7. Step 7:

   

   Pour in the water, add salt, and season with your favorite dry spices to taste. Once it comes to a boil, turn the heat to low, cover the hearts, and simmer gently for about 20 minutes.

8. Step 8:

   

   Then uncover, raise the heat, and cook off all the remaining liquid. By now the hearts will be fully done. Fry them to the color you like.

9. Step 9:

   

   Return the onion and carrot to the skillet and stir. Sprinkle with ground pepper — use red pepper or black allspice.

10. Step 10:

    

    That's it — ready to serve!