Chicken hearts in sour cream sauce (Aurora multicooker)

Category: Meat dishes
Chicken hearts in sour cream sauce (multicooker Aurora)

Ingredients

Chicken hearts 1 kg
Bulb onions 2 pcs.
Carrot 1 PC. (large)
Sweet pepper 2 pcs.
Paprika 2 tsp
Flour 1 tbsp. l.
Sour cream 6 tbsp. l.
Greens taste
Salt, pepper, bay leaf taste
Oil for frying 3-4 tbsp. l.
Water 0.5 stack

Cooking method

  • Cut the onion into half rings, carrots into large strips, pepper into large rhombuses. Fry, add hearts and sour cream. We transfer to the "Crust" mode. Salt, pepper, add paprika and bay leaf. 10 minutes before readiness, pour in flour diluted with water (you can use milk) to thicken. Add greens at the end.

Time for preparing:

1 hour 40 minutes

SupercoW
very appetizing !!! even though I don't eat hearts and stuff like that at all.
Thank you. I will try to stew chicken liver in this way. usually just stew with carrots and onions and that's it.

is paprika a seasoning?
ang-kay
Thank you!
Paprika is ground dried bell pepper. Sold in stores in bags. I have Eco.
SupercoW
Quote: ang-kay

Paprika is ground dried bell pepper. Sold in stores in bags. I have Eco.
thank you!
damn, what are you doing to me ...
Before getting to know the slow cooker and the forum, I had only black pepper and dried dill in my arsenal of seasonings / spices. now there are 10 sachets and everything seems to be applied at least somewhere.
ang-kay
Quote: SupercoW

thank you!
damn, what are you doing to me ...
Before getting to know the multicooker and the forum, I had only black pepper and dried dill in my arsenal of seasonings / spices. now there are 10 sachets and everything seems to be applied at least somewhere.
For this and forums, to learn, teach, share their experience and adopt someone else's. Live and learn!
Olka44
Quote: SupercoW


damn, what are you doing to me ...
Before getting to know the multicooker and the forum, I had only black pepper and dried dill in my arsenal of seasonings / spices. now there are 10 sachets and everything seems to be applied at least somewhere.
yeah, and all sorts of confectionery "necessities", and also molds, thermometers, scales ... and we won't stop there ...)))

ang-kay
, thanks for the recipe, copied it, printed it out and put it in the queue, I will definitely cook it.
ang-kay
Try it! We have already finished. It was delicious. You can cook any meat like that.
genak
Cool dish! I often cook it, only in different proportions and without paprika, now I will buy and add. Thank you! And in time it takes me less than an hour - roasting, then stewing and after 40 minutes I turn it off. My eaters still dip bread there!
ang-kay
Quote: genak

Cool dish! I often cook it, only in different proportions and without paprika, now I will buy and add. Thank you! And in time it takes me less than an hour - roasting, then stewing and after 40 minutes I turn it off. My eaters still dip bread there!
I have not read such a recipe anywhere, for sure there is. Therefore, I picked up the proportions myself. what is yours ?.
The time was just right for me. I don’t know what it’s connected with. But the dish is great. The gravy is delicious. Soft bread is just what you need.
genak
Yes, I cook without recipes, I just stewed in a saucepan before and I know that hearts don't need a lot of time, so I just typed it offhand 🔗 And I have five cartoons and everywhere this dish is great!
mowgli
Imagine, yesterday 2 hours I was looking for a recipe for chicken hearts on the forum, the search engine did not give it to me, but what is most surprising, I cooked almost the same ..)))), only MV-Supra)))
ang-kay
Quote: mowgli

Imagine, yesterday 2 hours I was looking for a recipe for chicken hearts on the forum, the search engine did not give it to me, but what is most surprising, I cooked almost the same ..)))), only MV-Supra)))
How did you cook? Did it turn out tasty?
mowgli
I finely chopped the onion, washed the hearts and put them on the onion, put the Stew program, we have Porridge for 1 hour, then added a little flour, 1 tsp, then added sour cream, spices, lavrushka, a mixture of peppers, stewed for another 20 minutes and turned it off .. I don't add salt, there is a lot of it in the spices. All..
It was impossible to pull my son by the ears ..
No oil or water added !!!!
SupercoW
Yesterday I thought of something with cooking ...

instead of hearts, I took a chicken liver.
instead of peppers - tomatoes.

did not pre-fry. put everything at once into the multicooker bowl. I turned on the CRISPY RICE mode, by default I have it 1:30. as I understand it is an analogue of the KROCHKA mode.

at first everything was cool ... awesome smell, view too.
a very strong frying should have started in the last 20 minutes. I came when there were about 15 minutes left until the end - the bottom was already very baked, there was no liquid at all.
I already decided not to add flour, just turned it off and that's it.

it turned out very tasty!
but something needs to be reconsidered with the preparation. when to add flour?

can I still try another mode? Angel, or did you have it too? What time can you set for the KOROCHKA mode?

cooked in Perfezza PR-57.
ang-kay
Quote: SupercoW

I turned on the CRISPY RICE mode, by default I have it 1:30. I understand this is an analogue of the KROCHKA mode.
We also have "Crust" for 1 hour and 30 minutes. A similar mode. But we have him more delicate or something. I once measured the temperature, maybe not correctly, but it did not rise above 104 degrees.
Quote: SupercoW

there was no liquid at all.
I already decided not to add flour, just turned it off and that's it.
Maybe initially there was not enough liquid? They were well closed with me.
Quote: SupercoW
when to add flour?
I added 10 minutes before the end. I repeat, but I had a sufficient amount of liquid.
Quote: SupercoW

can I still try another mode? Angel, or did you have it too? What time can you set for the KOROCHKA mode?

cooked in Perfezza PR-57.
Try Cooking or Soup. People write that hearts are prepared in less time. And if you did the liver, then even more so. Liver and 20 minutes is enough.
Rina
Pauline, liver, and even more so chicken, does not like long cooking! But the hearts - very much!
ang-kay
Quote: Rina

Pauline, liver, and even more so chicken, does not like long cooking!
That's for sure. The longer you cook, the tougher it is.
SupercoW
Quote: ang-kay

We also have "Crust" for 1 hour and 30 minutes. A similar mode. But we have him more delicate or something. I once measured the temperature, maybe not correctly, but it did not rise above 104 degrees.
how!
and in our subject someone said that it even reaches 180 on CRISPING RICE. I looked yesterday, my maximum was 150.

Quote: ang-kay

Maybe initially there was not enough liquid? They were well closed with me.
BLIIIN !!! Well, I said that I can't cook!
where is it written in the recipe that you need to pour water immediately? ah-ah ???
I realized that water must be poured right at the very end (along with flour). my liver was fried / stewed just in tomatoes, sour cream and my own juice.
apparently that's why she clung so hard at the end. of course she would have gotten hot anyway, but a little weaker. well, there would be where to add flour.

Quote: ang-kay

Try Cooking or Soup.
they will be stewed on SUPA ... you can, if I want to stew.
but such semi-fried can really be tried on rice programs. so as not to abuse the bowl cover.
it's good that I was doing the new one - where it stuck a little harder under the water, it immediately got wet and washed off.
if I did it in a perfesed bowl - kapets, I would have to scrub with a hedgehog again.

Quote: ang-kay

People write that hearts are prepared in less time. And if you did the liver, then even more so. Liver and 20 minutes is enough.
Well, then I will definitely try on rice programs, and even with the LOW AMOUNT option.

Thank you girls, I didn't know about the liver. I thought that on the contrary (for persuasiveness) it is better to brown it longer. she certainly did not become tough. it was very tasty, but there was no gravy at all
Rina
The liver generally requires extremely short cooking times. Like a steak - overcook and get a sole, undercooked - raw. Or an egg - the longer you cook, the harder the protein becomes. Let's say, beef liver, a piece the thickness of a woman's finger is fried for literally three to four minutes. My husband wondered why my liver was soft and tasty. It turned out that my mother-in-law fries the liver for a very long time.

Chicken liver must also be fried quickly. I check the cut so there is no raw liver in the middle.
ang-kay
Quote: SupercoW


where is it written in the recipe that you need to pour water immediately? ah-ah ???
I realized that water must be poured right at the very end (along with flour).
You understood everything correctly.
Quote: SupercoW
my liver was fried / stewed just in tomatoes, sour cream and my own juice.
I just fried onions and carrots, and then added hearts and immediately translated it to "Crust". I N E G A R AND L A. Therefore, there was more juice + our regime was more delicate.
Quote: SupercoW

they will be stewed on SUPA ... you can, if I want to stew.
but such semi-fried can really be tried on rice programs.
They weren't fried for me. There was a lot of gravy, I added flour diluted with water so that lumps did not form and thicken.

Kamusik
Quote: SupercoW

Thank you girls, I didn't know about the liver. I thought that on the contrary (for persuasiveness) it is better to brown it longer. she certainly did not become tough. it was very tasty, but there was no gravy at all

And one more little nuance about the liver (just in case, maybe someone does not know) - you need to salt it not immediately, but at the end of cooking.
Rina
exactly, exactly about the salt ...

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