Chicken Hearts and Liver StirFry with Rice

This hearty stir-fry is a nostalgic dish that reminds me of simpler times in the kitchen, where every ingredient is cherished, and simple meals bring great joy. It’s quick to prepare and perfect for lunch the next day!

Ingredients

• 200g chicken hearts
• 200g chicken liver
• 1 cup cooked rice (preferably leftover or pre-cooked for convenience)
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 1 bell pepper, sliced (any color you prefer)
• 1 small tomato, chopped
• 1/2 cup green peas (fresh or frozen)
• 2 tablespoons vegetable oil
• Salt and pepper, to taste
• 1 teaspoon paprika (optional for color)
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Heat the vegetable oil in a large skillet or frying pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the sliced mushrooms and bell pepper, cooking until they soften, about 5-7 minutes.
4. Stir in the chicken hearts and liver, cooking until the liver is just cooked through, about 5-6 minutes. Make sure to stir frequently to avoid overcooking.
5. Add the chopped tomato and green peas to the skillet, mixing well and cooking for an additional 3-4 minutes.
6. Stir in the cooked rice and season with salt, pepper, and paprika (if using). Combine all the ingredients well, allowing the rice to heat through.
7. Remove from heat and garnish with fresh parsley before serving.

Flavor Profile

This dish offers a delicious combination of savory and earthy flavors from the chicken hearts and liver, complemented by the freshness of vegetables. The gentle sweetness from the sautéed onions and bell peppers adds a lovely balance, while the rice serves as a comforting base that brings everything together. You’ll find it filling and satisfying, perfect for a work lunch!

Enjoy making your meal, dearie! Let me know if you need any adjustments or have any questions!