Rice Pilaf with Chicken Gizzards and Hearts

Name: Rice Pilaf with Chicken Gizzards and Hearts - Ica I.
Ingredients: 300 g chicken gizzards; 150; 200 g chicken hearts; 2 large onions; finely chopped; 1 red bell pepper; chopped; salt and pepper to taste; about 1 tablespoon sweet paprika (or to taste); 1 larger carrot or two smaller ones; 1 cup (200 ml) full of rice; 3; 4 tablespoons of oil; fresh parsley; chopped (optional)

Diverse - Rice Pilaf with Chicken Gizzards and Hearts by Ica I. - Recipia

To prepare a delicious recipe for pilaf with gizzards and hearts, start by preparing a kukta, or pressure cooker, which will help cook the ingredients quickly and evenly. Begin by heating a few tablespoons of oil inside the pot. The oil will add a savory flavor to the dish. Meanwhile, wash the onion and bell pepper well, then chop them finely. Once the oil is heated, add the chopped onion and bell pepper to the kukta and let them sauté over medium heat, stirring occasionally, until they become translucent and fragrant. Meanwhile, prepare the chicken gizzards and hearts. Make sure they are well cleaned, washed of skins and any remaining stones. Wash them again under a stream of cold water. Once cleaned, place the gizzards and hearts in the kukta over the sautéed onion and bell pepper. Sprinkle salt, pepper, and paprika to taste, to add extra flavor. Add enough water to cover the meat by about 3 fingers. Close the lid of the kukta and let it boil. After about 20 minutes of boiling, the meat should be cooked. Turning off the heat is the next step. Let the steam escape from the pot, then carefully open the lid. Use a measuring cup to check the liquid in the pot. For every cup of rice used, you should have 3 and a half cups of liquid. If the liquid is insufficient, top up with water and adjust the spices if necessary. In another shallower pot, pour the meat juice, which can be supplemented with water, and place the pieces of gizzards and hearts. Sprinkle a cup of rice over the entire surface of the dish. Peel a carrot and grate it on the large grater, then add it over the rice. Gently mix to combine the ingredients. Let everything simmer on low heat, being careful not to make it too strong, so the rice doesn’t burn. When the rice becomes soft on the surface, but the middle remains slightly firm, cover the pot with a lid. The rice will absorb the remaining liquid and swell, reaching the perfect consistency. Finally, serve the pilaf in deep plates, sprinkling a little chopped parsley on top for extra flavor and color. This dish pairs perfectly with pickles, which will add a note of freshness and a pleasant contrast to the rich flavor of the pilaf. Enjoy this delicious dish and savor every bite!