Chicken Hearts Recipe
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.
Servings: 8 people
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
Note:
- 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
Calories: 110kcal | Carbohydrates: 2g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 77mg | Sodium: 44mg | Potassium: 123mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 4mg