Chicken Hearts with Onions & Mushrooms
Sounds like an excellent dish, I look forward to making this and testing it out.
Ingredients
- 750 grams chicken hearts, tops trimmed, sliced in half, (1½ lb)
- ½ cup vegetable oil
- ⅓ cup all purpose flour
- 1 tablespoon vegetable oil
- ¾ cup onions, sliced
- 1 cup fresh mushroom, sliced
- 1 teaspoon garlic salt, divided
- 1¾ cups chicken broth, fresh or from powder
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- steamed rice, for serving
Instructions
- In a small pot, add the ½ cup oil and heat over medium heat, when hot, slowly whisk in the flour and cook for about 5-6 minutes or until the roux is light to medium brown then turn off the heat.
- In a large non stick pan, add the 1 tablespoon of oil, when hot, add the onion and mushrooms, saute for 3 minutes.
- Add the hearts and ½ teaspoon of the garlic salt, stir together and saute for 3 more minutes.
- Now stir in the broth, then add the remaining ½ teaspoon of garlic salt, black pepper, and oregano. Stir in the roux you made previously. Bring to a high simmer, then reduce heat to a low simmer and cover the pan. Cook for 10 minutes, stirring occasionally.
- Serve over steamed rice.
Notes
Low cost per serving.
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