Chicken hearts with potatoes are a great option for a family dinner. With the help of a multicooker, it has become even easier and faster to make this dish, the hearts turn out to be very juicy and soft, and the potatoes become slightly boiled and ruddy.
It is necessary
- - 500 g of chicken hearts;
- - 8 medium potatoes;
- - 1 carrot;
- - 1 head of onion (medium size);
- - 2 tbsp. tablespoons of vegetable oil;
- - 2 bay leaves;
- - boiled water;
- - salt, spices to taste.
Instructions
Step 1
We clean vegetables and rinse them under running water. Cut the onion into small cubes and grate the carrots on a medium grater.
Step 2
Add vegetable oil to the multicooker bowl and turn on the "Frying" or "Baking" mode for 40 minutes. We wait until the oil warms up and sauté vegetables on it until golden brown.
Step 3
We wash the chicken hearts under water, removing the film and blood clots from them, and then add them to lightly fried vegetables. Mix all the contents thoroughly, close the lid on the multicooker and cook until the end of the program.
Step 4
While the chicken hearts are cooking, clean, wash and cut the potatoes into medium-sized cubes.
Step 5
After the sound signal informing about the end of cooking, add chopped potatoes, 2 bay leaves, spices and salt to taste to the chicken hearts.
Step 6
Fill the entire contents with boiled water so that it slightly covers the potatoes, set the Baking program on the multicooker and set the timer for 50 minutes.
Step 7
When cooking in this mode, almost all the water will evaporate and the dish will turn out to be thick. In order for stewed potatoes with hearts to turn out with liquid gravy, this dish must be cooked in a different mode - "Soup" or "Stewing".
Step 8
When the cooking time has come to an end, open the lid of the multicooker and stir the finished dish, after which the tender chicken hearts with ruddy potatoes can be served.
