Pasta with Chicken Giblets Stewed in Sour Cream

An excellent lunch of the simplest products – pasta with chicken giblets stewed in sour cream. Thanks to stewing in sour cream with onions and carrots, the chicken ventricles are incredibly tender and go well with pasta. The result is a delicious and satisfying dish!

Ingredients

• Chicken ventricles – 400 g
• Pasta (spaghetti) – 140 g
• Onions – 100 g
• Carrots – 140 g
• Sour cream 20% – 80 g
• Soda – 1 pinch
• Salt to taste
• Vegetable oil (for frying) – 2 tbsp (30 ml)
• Fresh parsley – 1-2 sprigs (5 g)

Directions

1. We wash the chicken ventricles well and cut them into small pieces.

   

2. Peel and wash onions and carrots. Cut the onion into cubes and grate the carrots on a coarse grater.
3. Heat vegetable oil in a frying pan over medium heat. Add onions, carrots, and, stirring occasionally, fry for about 4-5 minutes, until soft.
4. We put the ventricles in the pan.
5. Add sour cream.
6. Pour in salt and soda.
7. Pour about 300 ml of water into the pan. Stir and bring to a boil.
8. At first, from the addition of soda, the liquid will begin to foam strongly. Therefore, it is better not to completely cover the first 5-7 minutes with a lid. Then we reduce the heat to a minimum, cover the pan with a lid and simmer the ventricles for about 40-60 minutes, until soft.
9. Boil pasta. Pour about 1.5-2 liters of water into a saucepan, add some salt, set to maximum heat and bring to a boil. Add pasta to boiling water and stir. If desired, too long pasta can be broken into 2-3 pieces.
10. Bring the water to a boil again and cook the pasta for about 7-10 minutes, until soft. The exact cooking time for pasta is usually indicated on the package.
11. We put the finished spaghetti in a colander and, if desired, rinse with water.
12. Chicken stomachs are ready. The excess liquid should evaporate and the sauce should thicken.
13. Add the boiled pasta to the pan.
14. Stir and cook over low heat for about 5-7 minutes. Add salt to taste if necessary.

    

15. Pasta with chicken giblets stewed in sour cream is ready. We layout the dish on plates and serve it to the table, garnishing with chopped parsley if desired. Bon Appetit!