Potatoes with stomachs

A simple, quick-to-prepare everyday dish! Stewed potatoes with chicken stomachs can be classified as super-fast and super-simple dishes, besides budget ones. This dish combines a main dish and a side dish, which significantly reduces the time and simplifies the cooking process, which. in turn, it is appreciated by modern housewives. Potatoes with chicken stomachs are perfect for lunch or dinner for the whole family, it turns out satisfying and delicious.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Chicken stomachs

300

Potatoes

Carrots

Onion

Vegetable oil

Salt

to taste

Peppercorns

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 6 g

Fats 17 % 3 g

Carbohydrates 50 % 9 g

79 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
Prepare the ingredients. Chicken offal is one of the cheap products, while you can cook a lot of delicious and healthy dishes from them. For example, put out chicken stomachs with potatoes.
Step 2:
Chicken stomachs are thoroughly washed, we remove all foreign objects that come across in this offal, cut off the films, bile. Cut chicken stomachs into small pieces, rinse them again.
Step 3:
Potatoes are washed, cleaned and cut into small cubes.
Step 4:
Carrots are washed, cleaned and cut into small cubes or straws, you can grate.
Step 5:
Peel the onion and cut it into cubes or halves of rings.
Step 6:
Pour vegetable oil into the pan, heat it up. It is better to use a cast-iron or deep thick-walled frying pan. Instead of butter, if desired, you can use pork lard, it will turn out fatter. Spread the onion on the oil, fry it until transparent.
Step 7:
We send cooked chicken stomachs to the onion. Stir and fry them together for about 10 minutes over medium heat.
Step 8:
Add bay leaf, salt to taste and a few peas of black pepper. If desired, you can add some more seasoning that goes well with potatoes and chicken stomachs. Pour in a small amount of water and simmer the chicken stomachs for about 10 more minutes. Remove the bay leaf from the pan.
Step 9:
Then we send the cooked potatoes and carrots to the pan with chicken stomachs. Top up the water so that it is on a level with the contents of the pan. Cover the pan with a lid and simmer vegetables with chicken stomachs on medium heat for about 25 minutes. After the specified time, remove the lid from the pan, mix the contents. The liquid should almost completely evaporate, chicken stomachs should become very soft and tender to the taste. Turn off the fire.
Step 10:
Let the dish stand under the lid for about 15 minutes. And we serve chicken stomachs with potatoes to the table, sprinkling fresh herbs on top. Bon appetit!