A staple in Brazilian cuisine, chicken hearts are a protein-packed, iron-rich and budget-friendly food that is super easy and quick to cook. My recipe calls for few pantry staples like oil, garlic, cumin, salt and pepper, a drizzle of lemon or lime and a handful of fresh cilantro.
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Growing up in Brazil you do not question why we eat chicken hearts, we simply do. In fact we eat all parts of the chicken including chicken liver and chicken feet, and let me tell you, they are delicious and nutritious.
Tender, juicy and packed with flavor, chicken hearts are a staple in the Brazilian, Japanese, South Korean and Portuguese cuisine.
Some of the methods to prepare chicken hearts are grilled, sautéed and pan fried. If you are going to grill it, simply use a skewer as you have probably seen in Brazilian Churrascarias and cook on direct fire.
This easy and flavorful chicken hearts recipe is perfect for adventurous eaters looking to expand their palate with a nutrient-dense and delicious dish. Try it today and discover why it’s a beloved recipe in kitchens around the world!
👉🏻 Keep the adventure going by trying my Beef Liver with Onions Recipe next!
Lets talk about the ingredients
Chicken hearts – give it a quick rinse in cold running water. Let it drain for a minute.
Garlic – key ingredient, a must! In fact it’s the one ingredient that is used across different cultures when cooking chicken hearts.
Cumin – it adds a warm, earthy and slightly smoky flavor. Some people also add paprika.
Soy – substitute soy for coconut aminos or umami sauce for a depth of flavor. This is my key secret ingredient and you are going to have to just trust me on this one.
Salt and pepper – to taste
Garnishing – fresh lime or lemon juice adds brightness and fresh cilantro.
Storage and reheating tips
Store in air tight container for up to 3 days. To reheat, warm them gently in a pan over medium heat with a tablespoon of butter.
Note: I don’t recommend microwaving it or freezing as they will alter the texture of the chicken heart.
how to serve chicken hearts
For an authentic Brazilian meal, serve these pan fried chicken hearts with black beans or pinto beans, and rice. If you have the grill on, be sure to add this Brazilian grilled pineapple with a touch of honey for a delicious side.
For dessert or pre-game make these Brazilian Cheese Bread also called Pão de Queijo.
Chicken Hearts Recipe
Ingredients
- 1-2 lbs chicken hearts
- 1 tbsp olive oil
- 1 head garlic minced or pressed
- 1 tbsp soy or umami sauce, or coconut aminos
- 1/2 tbsp cumin
- salt and pepper to taste
- lemon, lime juice
- fresh cilantro
Instructions
- Add chicken hearts to a bowl along with garlic, cumin, soy (or the other options umami sauce or coconut aminos), and oil. Stir well, cover and let it sit for about an hour.
- Heat a skillet until it's nice and hot, make sure when you put the chicken hearts in you will hear it sizzle. Add the chicken hearts and do your best to spread them out but it's okay if they overlap a little.
- Let chicken hearts cook unbothered for a couple minutes then stir. Stir a few times as you pan fry until they are no longer pink. Fully cooked chicken hearts should be light brown, not burned or they will become rubbery (about 10-12 minutes)
- Remove from pan, add a drizzle of lemon or lime juice and garnish with cilantro before serving.
Notes
- You can let the chicken heart marinate overnight in the fridge
- As you cook the chicken hearts will release some liquid. That’s normal and delicious
- Don’t overcook the chicken heart or it will become rubbery. Fully cooked chicken hearts should be light brown
- Grilled chicken hearts are darker in color and are best when consumed right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
