- Chicken Stomach - 1 Kilogram
- Carrot - 3 pieces
- Bow - 2 pieces
- Greenery sliced - 1 Pinch
- Spices - 1 To taste
- Garlic - 2 Teeth
- Zucchini - 2 pieces
- Rice - 150 Grams
- Paprika - 1 piece
- Salt - 1 To taste
- Pepper - 1 To taste
- Water - 2 Cups
- Vegetable oil - 50 milliliters
Chicken stomachs are washed and remove unnecessary veins. Turn on the "Frying" mode. Pour the vegetable oil and heat it. Then the ventricles are added. Fry for about 15 - 20 minutes until a golden crust is formed. Finely chop the onions, carrots, peeled paprika. Cut the garlic. All this, together with herbs, spices and salt, is added to the ventricles. Fry for another 10 minutes. To fried ventricles with vegetables, add rice and sliced zucchini. Fill all with water. We put the "Quenching" mode for 40 minutes. We leave the cooked dish for another 15 minutes. The dish is perfectly combined with a vegetable salad.
Servings: 4-6