Pan-fried vegetable chicken hearts

I bought some chicken hearts. Usually my daughter wants to cook them as a soup, but since she is not at home now, I decided to make some culinary experiment with something faster, light and low carbs. First, I cooked the hearts, not knowing exactly what to do with them. But then I opened the fridge and things went into their places. Here it is the result. Very light and fresh, very suitable for hot summer days, without much fussing around the stove. Bon appetit!

 

AnnieAuthorAnnieCategoryDifficultyBeginner

INGREDIENTS:

 500 g chicken hearts
 1 head onions
 1 green pepper
 1 red pepper
 2 small zucchinis
  head cauliflower
 1 pinch salt
 parsley and dill for sprinkle
 pitted olives for decoration

Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

 

DIRECTIONS:

1

Clean well the chicken hearts and cook them in salted water.

2

In a large pan fry the onion cut into small pieces and the peppers, dices into rhombs about 1-2 cm in size. Leave to simmer.

Pan-fried vegetable chicken hearts

3

Cut the zucchini into small cubes and add to the pan. Stir well and simmer for about 5 minutes.

Pan-fried vegetable chicken hearts

4

Cut the cauliflower into small roses and add them to the other vegetables in the pan. Stir.

Pan-fried vegetable chicken hearts

5

After the vegetables have stewed, add the boiled hearts. The vegetables should remain a little crispy. Add a little salt or, optional, a universal spice. Stir and leave on the stove for about 5 minutes.

Pan-fried vegetable chicken hearts

6

The meal is ready. Sprinkle with finely chopped dill and parsley, and optionally add boned olives, sliced ​​on wheels. The dish is delicious both warm and cold.

Pan-fried vegetable chicken hearts

 

If I can do it, so can you!
Bon appetit!

 

Ingredients

 500 g chicken hearts
 1 head onions
 1 green pepper
 1 red pepper
 2 small zucchinis
  head cauliflower
 1 pinch salt
 parsley and dill for sprinkle
 pitted olives for decoration

Directions

1

Clean well the chicken hearts and cook them in salted water.

2

In a large pan fry the onion cut into small pieces and the peppers, dices into rhombs about 1-2 cm in size. Leave to simmer.

Pan-fried vegetable chicken hearts

3

Cut the zucchini into small cubes and add to the pan. Stir well and simmer for about 5 minutes.

Pan-fried vegetable chicken hearts

4

Cut the cauliflower into small roses and add them to the other vegetables in the pan. Stir.

Pan-fried vegetable chicken hearts

5

After the vegetables have stewed, add the boiled hearts. The vegetables should remain a little crispy. Add a little salt or, optional, a universal spice. Stir and leave on the stove for about 5 minutes.

Pan-fried vegetable chicken hearts

6

The meal is ready. Sprinkle with finely chopped dill and parsley, and optionally add boned olives, sliced ​​on wheels. The dish is delicious both warm and cold.

Pan-fried vegetable chicken hearts

Pan-fried vegetable chicken hearts – recipe
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