Chicken Navels (stomachs) In Sour Cream: A Recipe With Photos And Videos, How To Cook Deliciously And Quickly

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Chicken navels in sour cream: simple and infinitely delicious

Chicken stomachs are a dietary product with many useful properties that can be consumed by both adults and children aged 1 year and older. You don't have to be a professional chef to make a delicious chicken navel dish. Novice cooks can also delight their families with such a wonderful lunch.

Chicken navels in sour cream recipe

As a child, I could not understand why my mother loves chicken navels so much and how you can eat them with such pleasure. And about 10 years ago, on one of the culinary pages of the Internet, I came across a recipe for this dish. The step-by-step photographs of cooking were so high-quality and vivid that I wanted to try to cook this dish myself.

Ingredients:

• 1 kg of chicken navels;
• 150 g carrots;
• 150 g onions;
• 1 pod of hot pepper;
• 1-2 cloves of garlic;
• 150 g sour cream;
• 1/2 tbsp. water;
• 3 tbsp. l. flour;
• 1 pinch curry
• 1 pinch of ground paprika;
• 2 bay leaves;
• 1/3 bunch of parsley;
• 2 tbsp. l. olive oil;
• 1 tsp Sahara;
• 2 tsp salt.

Cooking steps:

1. Place the ventricles in a bowl, cover with cold water, leave for 30 minutes.

   

   Soaking in cold water will relieve navels from a specific odor and make it easier to clean the product from films

2. Clean the navels from yellow films, cartilage and fat.
3. Cut the stomachs into small pieces and place in a sieve to drain off any remaining water.
4. Cut the peeled garlic cloves and onions into strips or small cubes.
5. Cut the carrots into slices.

6. Place the onion and garlic in a roasting pan with heated olive oil, fry for 2-3 minutes.

   

   You can use olive or sunflower oil for cooking.

7. Transfer the carrots to the fried vegetables, stir, continue cooking over medium heat until the carrots are soft.

   

   Large carrots should be cut into halves or quarters.

8. Add navels, bay leaves and hot peppers to the vegetables, mix everything and fry for 2-3 minutes.

   

   If the pepper is very hot, it is recommended to add half a pod

9. Mix sour cream with water, then gradually add wheat flour to the resulting mixture, stir thoroughly so that no lumps remain.

10. Pour the filling into a roasting pan with vegetables and ventricles.

    

    It is best to stew the ventricles in sour cream with a fat content of at least 40%

11. Pour sugar, salt, curry and ground paprika into the dish.

    

    Use spices and seasonings to your taste

12. Stir all ingredients, cover and simmer for at least 1 hour.

13. Chop the parsley and add to the roasting pan 2 minutes before the end of cooking.

    

    Parsley can be replaced with cilantro, dill, or green onions

14. When the chicken navels are soft enough, turn off the stove and leave the dish covered for 10-15 minutes.

15. Serve with a side dish of potatoes, pasta, or boiled rice.

    

    Decorate the dish with a sprig of fresh herbs before serving

Video: chicken stomachs in sour cream

How do you cook chicken navels in sour cream? Do you have your own tricks and secrets for creating a delicious and appetizing dish? Be sure to share with us the recipes for this dish in the comments below. Enjoy your meal!