Recipe: Stewed chicken gizzards - in tomato sauce. Chicken stomach gravy Chicken stomachs recipe in tomato sauce

Chicken gizzards with potatoes in tomato sauce is another dish from the gastric epic.

It's funny when they call them chicken belly buttons.
Today we will cook chicken gizzards in tomato sauce with potatoes and vegetables.
A very filling and tasty dish.

Ingredients:

● Chicken stomachs - 500 gr
● Potatoes -5-7 pcs.
● Pumpkin or carrot -200 g or 1 pc.
● Onions -2 pcs.
● Good tomato paste -3-5 tbsp.
● Salt, pepper, bay leaf, herbs - to taste.

1. Peel the onions and carrots (pumpkin).
Cut the onion into half rings. Carrots in medium pieces.
Simmer vegetables in a frying pan with butter and water for about 10 minutes.
At the same time, we wash the chicken stomachs and cut off the excess.
I hope you have defrosted or cooled chicken gizzards?
We cut the stomachs into portions.
We simply peel and boil the potatoes without any extra frills.

2.Add chopped onions and carrots to the stew.
Stir and pepper a little.
If you wish, you can add a couple of laurel leaves. Simmer our mixture for 20 minutes.
We don't add salt!

3. Dilute good tasty tomato paste in two glasses of water, add a spoonful of sugar to balance the taste.
Don't skimp on tomato paste. A good tomato paste should only have one ingredient: tomato paste.
But you can definitely be sure that these are tomatoes, and not some kind of brown mixture of rotten stuff and preservatives.
Look at the situation, you may have to add a little more water.
Cut the boiled potatoes into pieces and put them in a frying pan.
Mix everything carefully.
Add herbs (preferably cilantro), salt to taste, pepper. You can add a little of your favorite spices.
Cover the frying pan with a lid and simmer our dish over low heat for 20-30 minutes.
If desired, you can add two or three crushed cloves of garlic at the end of cooking.

4. Serve the finished dish.
There is no need for a side dish here; the potatoes are very filling.
And chicken gizzards in tomato sauce become tender and juicy.

Swinney hit the stomach again

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Chicken gizzards with potatoes in tomato

A simple recipe for chicken gizzards (navels) stewed in tomato sauce. A tasty and cheap dish for your family's everyday menu. Suitable for any side dish.

For some reason, many people avoid chicken giblets in home meals. But in vain they are underestimated. Most often, the keepers of the hearth prefer to cook thighs, breasts, wings, forgetting about such tasty offal as chicken stomachs and hearts. If before this your gaze has not lingered on the display case with offal, then we advise you to turn your attention to chicken gizzards. A very tasty dish - stewed stomachs in tomato or sour cream, cream. Believe me, no man can resist such a dish, and children love it too. Therefore, prepare large portions at once and be sure to expect that they will ask for more.

And you will also be pleased with the price, because offal is much cheaper than meat, and there is no waste in the form of bones.

Ingredients:

Chicken stomachs - 500 g

Tomato paste - 2 tbsp. spoons

Vegetable oil - 30 ml

Salt - 1/3 teaspoon

Ground black pepper - a pinch (or to taste)

Water - 50 ml (1/4 cup)

Step-by-step preparation of stewed chicken gizzards in tomato sauce

Hello friends! I offer you another delicious recipe for preparing dishes from soup products - chicken stomachs or navels. This is a great addition to any porridge or pasta, very similar to goulash.

Soup products make very tasty and at the same time inexpensive dishes, which allows you to diversify the menu and save your budget. So, let's get started.
First of all, let's check the stomachs so that they are clean. If you come across a yellow film, be sure to remove it, otherwise it will give a strong bitterness to the dish. Wash in water.

Cut into halves.

Pour vegetable oil into a deep frying pan, heat it and place the chicken gizzards.

Cover with a lid and simmer; as soon as the juice from under the stomachs boils away, add water. Simmer until desired softness. I like them very soft, so I simmer them for about 40 minutes.

Peel the carrots, wash them and grate them on a coarse grater.

Add chopped onions and grated carrots to the gizzards.

Stir and simmer for another 20-25 minutes.

Peel the garlic and chop finely.

Add tomato paste, salt, pepper, bay leaf, and spices to our stomachs. Dry herbs harmonize very well in this dish; you can add a mixture, such as Provençal herbs.

Stir, you can add more water to make more sauce. And simmer for another 15 minutes. At the very end, add garlic.

The stomachs turn out to be very soft, tender, and most importantly tasty. It may seem to some that it takes a long time to cook them, but if you look closely, your participation in the process is minimal; you can easily do other things at this time and periodically monitor the stewing process. The recipe itself is very easy, even a novice cook can handle it.
Bon appetit everyone and my best wishes! See you soon!

Cooking time: PT01H30M 1 h 30 min.

How do you feel about cooking chicken gizzards for lunch or dinner? If you are in doubt and think that your household will not like it, we will try to convince you. For some reason, many people avoid chicken by-products, but in vain. When cooked correctly, they are no worse than meat and, mind you, without bones.

What do you need to know when buying chicken gizzards? Try to never buy a frozen product, take only chilled one. Remember that the shelf life of this offal is very short - only two days. Also pay attention to the yellow film on the stomachs, it should be clean.

We offer you several recipes for chicken gizzards cooked in a slow cooker, and the first recipe will be chicken gizzards in tomato sauce in a slow cooker.

In this recipe, chicken navels are cooked in tomato juice or paste. Many people suggest pre-boiling them for 40 minutes. But you don’t have to do this, but simply increase the simmering time. Moreover, the miracle saucepan will do everything for you, which means nothing will burn and the stomachs will turn out delicious.

Taste Info Second: offal

Ingredients

• stomachs – 500 g;
• tomato paste – 2 tbsp. l.;
• onion – 1 pc.;
• seasonings and spices - to your taste;
• soy sauce – 40 ml.

How to cook chicken gizzards with tomato paste in a slow cooker

If you purchased uncut chicken navels, cut them at one end and rinse them well under running water to remove sand and debris. Next, remove the film and external fat. Cut the ventricles into medium pieces.

Peel the onion, rinse and cut into half rings. Place the chopped onions and gizzards in a bowl and pour over the soy sauce. Mix well and leave to marinate for half an hour. Soy sauce itself is salty, so do not add salt.

Place the marinated ventricles into a multicooker bowl. Set the mode to “Fry”, set the time to 7 minutes.

After finishing the set mode, add tomato paste, pour in a little water, and pepper the ventricles to your taste.

Close the multicooker lid. Set the mode to “Stew”, set the time to 50 minutes. When the signal sounds about the end of the program, try the ventricles; if they are hard, simmer a little more.

Chicken gizzards in tomato sauce in a slow cooker are ready. Serve the dish with any side dish - mashed potatoes, pasta or porridge.

Chicken stomachs with sour cream in a slow cooker

In this recipe, we recommend making stewed chicken gizzards in a slow cooker with the addition of sour cream. You can prepare the navels as described, cutting them into pieces or whole. Only in the second case, then increase the heat treatment time (cook for about an hour, then simmer for 30 minutes).

Ingredients

• stomachs – 1 kg;
• onion – 2-3 pcs.;
• garlic cloves – 5-6 pcs.;
• sour cream (fat content 15-20%) – 200 ml;
• salt with spices - to your taste;
• vegetable oil – 3-4 tbsp. l.

Preparation

1. Rinse the ventricles thoroughly, remove all excess (grease, dirt, protective films). Cut them into small pieces.
2. Peel the onions and garlic and rinse.
3. Transfer the chopped meat ingredient into a multi-cooker bowl, pour in water, add a little salt, throw in a couple of cloves of garlic and start the program, setting the “Soup” mode for 60 minutes. The water should cover the navels 2-3 cm above.
4. When the signal for the end of the program sounds, use a slotted spoon to remove the ventricles from the broth and place them in a bowl. Drain the broth, 1 glass will be needed for stewing the navels, you can use the rest at your discretion.
5. Cut the remaining garlic cloves in half. Cut the onions into small cubes.
6. Pour vegetable oil into the multicooker bowl, set the “Stew” mode for 45-50 minutes and warm it up slightly. Place the garlic pieces cut side down so that they fry faster, release their juice and impart flavor to the oil. As soon as the garlic begins to darken, remove it.
7. Place the chicken gizzards into the aromatic garlic oil, close the lid and fry for 10 minutes, stirring occasionally.
8. After the specified time, add chopped onion to the navels, stir and fry again for 10 minutes (you can add a little water if necessary).
9. Now add sour cream to the stomachs, add salt and pepper, mix well and continue to simmer for 15-20 minutes. In the last 2-3 minutes of simmering, you can open the lid to allow excess liquid to evaporate. If you want more gravy, do not open the lid until the end of the program.
10. Chicken stomachs with sour cream in a slow cooker turn out juicy, soft and very tasty.

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Chicken stomachs with potatoes in a slow cooker

A wonderful dinner option is chicken gizzards with potatoes in a slow cooker. There is no need to prepare a side dish. The dish is especially good on a frosty winter evening; you can open a jar of pickled tomatoes or cucumbers with it. It will turn out to be not only tasty, but also satisfying to feed your family.

Ingredients

• stomachs – 1 kg;
• onions – 2 pcs.;
• carrot – 1 pc.;
• potatoes – 1.5 kg;
• vegetable oil – 5-6 tbsp. l.;
• garlic cloves – 2-3 pcs.;
• salt with spices - to taste;
• laurel leaf – 1-2 pcs.;
• fresh parsley - 1/3 of a small bunch.

Preparation

1. Wash the navels, clean them of everything unnecessary, and cut them into small pieces.
2. Peel and husk the vegetables and wash. Cut the potatoes into strips or medium cubes, the onion into half rings or small cubes, grate the carrots on a coarse grater, chop the garlic with a knife or put it through a garlic press.
3. Pour oil into the multi-cooker bowl and set the “Fry” mode for 30 minutes. When the oil heats up a little, transfer the gizzards and fry for a quarter of an hour.
4. Now add the carrots and onions to the gizzards, stir and fry for another 15 minutes until the program ends.
5. Pour the potato slices into the bowl, stir, pour hot water so that it evenly covers the contents of the multicooker. Set the “Extinguishing” program for 1 hour.
6. About 15 minutes before the end, add salt with spices, bay leaves and garlic.
7. At the end of the program, try a piece of the stomach; if it is not tender enough, then extend the “Stewing” for another quarter of an hour. When serving the dish, sprinkle it with chopped fresh herbs.

Chicken stomachs with mushrooms in a slow cooker

Mushrooms add a special flavor to any dish. Try to diversify chicken gizzards with them. You can use champignons, oyster mushrooms or wild mushrooms. If you have frozen mushroom preparations, they are also suitable for this option.

Ingredients

• stomachs – 500 g;
• champignons – 300 g;
• onions – 3 pcs.;
• vegetable oil – 4-6 tbsp. l.;
• sour cream – 2.5-3 tbsp. l.;
• salt and spices - to your taste.

Preparation

1. Rinse the navels thoroughly, peel and cut in half or into quarters.
2. Pour half the oil into the multicooker bowl and set the “Frying” mode for 10-15 minutes. When the oil is hot, transfer the navels and fry.
3. Now pour hot water, add salt and cook the ventricles in the “Stew” mode for 40-50 minutes.
4. Meanwhile, work on mushrooms and vegetables. Wash and cut the mushrooms (if they are small, then into slices; large mushrooms can be cut into strips). Wash the peeled onions and cut into medium cubes.
5. When the signal for the end of the program sounds, the navels should already be soft. Take them out, transfer them to a dish, and drain the broth separately.
6. Pour the remaining oil into the bowl, start the “Frying” mode for 20 minutes. Place onion cubes in heated oil and fry until golden. Now add the mushrooms and continue to fry until they are done. 4-5 minutes before the end of the program, place the navels into the bowl, stir and cook until the signal.
7. Make a fill. Combine sour cream, salt, 0.5 cups of broth in which the stomachs were stewed, and any spices (ground peppers, dried Italian or Provençal herbs, thyme) in a bowl. Mix everything thoroughly until smooth and pour the contents of the multicooker. Set the “Extinguishing” mode for another 10 minutes.
8. Chicken stomachs with mushrooms in a slow cooker are ready. When served, they go perfectly with mashed potatoes.

Cooking tips

• To ensure that chicken gizzards are soft after boiling or stewing, lightly pound them with a special meat mallet before cooking.
• When salt is added, many foods cook less well and take longer to cook. The same is true with stomachs. Therefore, we advise you to salt them 10 minutes before the end of cooking (stewing, frying or boiling).
• To prevent your stomachs from becoming bitter, rinse them thoroughly to remove bile.

Chicken gizzards (navels) with tomatoes and mint (or basil)

Chicken navels stewed with mint

A very tasty, spicy, unexpected and cheap meat dish. A delicious gravy for new potatoes, pasta or rice.

Compound

for 4 servings

• Chicken stomachs – 500-600 g;
• Onions – 1-2 pieces;
• Garlic – 2-4 cloves;
• Tomato – 0.5 pieces;
• Mint (or basil) – 1 long sprig;
• Spicy herbs: marjoram, oregano, basil - a pinch;
• Salt;
• Vegetable oil for frying.

How to cook

• Clear stomachs from the yellow inner layer (pry from the edge and pull off the skin. Be sure to remove all of it and rinse well so that it does not taste bitter). Cut into strips (1 cm wide). Technology for cleaning chicken navels in pictures - see.
• Slice: onion - in half rings (a large onion into quarter rings), garlic - into slices, tomato - into cubes, pick mint leaves from the sprig and chop coarsely (the sprig is no longer needed here. Brew it with tea).
• Heat the oil in a frying pan (the oil covers the entire bottom), add the onion and garlic and fry until they soften (a thick onion-garlic smell appears). Add some salt.
• Add the gizzards to the pan. Fry for 5 minutes, stirring. Add some salt. Add about 1 glass of water and simmer over low heat for about 30 minutes under the lid (with a small crack for steam to escape).
• Add tomato and mint. Simmer for another 5 minutes until the sauce thickens. Taste and add salt if necessary.

A plate of joy!

Cooking features and taste

Chicken gizzards are often called navels. Of course, there are no chicken navels, but dishes made from them are extremely tasty and cheap. :))

Fried navels are slightly crunchy, have a dense consistency and vaguely resemble.

Today they even asked me, like, what are we eating? Aren't they ears? I hastened to reassure that no, this is chicken, that is, chicken gizzards, I was afraid that they might refuse))) Some people (usually men) are happy to eat offal only until you tell them what exactly this meat is made from delicious food. Men often do not like beef udder, milk and other “dubious”, from their point of view, entrails.

So, it turned out that I was afraid in vain. Mine said that they would eat the ears too. Well done.

If you like a more delicate and soft taste of chicken navels, you can first boil them for 30 minutes or longer, then cut them and fry them with vegetables, and then stew them already boiled ().

You can also braise chicken navels by preparing a delicious, simple and inexpensive gravy - Or braise them.

If you have a lemon wedge, you can sprinkle the sliced ​​gizzards with citrus juice. Sourness is a must in this dish.

In the absence of lemon, it is formed by tomato and garlic. And cool, burning mint enhances and sharpens all taste sensations!

Its cooling taste and, at the same time, sweet-warm aroma confuse and stun. Mint, especially peppermint, is like love in meat dishes: it disarms a person, he becomes pliable and trusting, and allows him to do whatever he wants with himself... becoming a follower)) and this is how the sharp mint sensations lead him along the path of emptying the plate)) ) And its delicious cold-hot trace remains in your mouth for a long time.

If there is no mint, it can be completely replaced by equally fresh and tingling basil. As a last resort - parsley. And if it’s winter and no summer herbs are in sight, you can limit yourself to dry spices.