Chicken stomachs in a slow cooker

Chicken stomachs cooked in a slow cooker are tender and juicy. Diet dish, tasty and healthy. And it's easy to prepare - so the recipe is definitely worthy of attention.

Ingredients

• Chicken stomachs - 1 Kilogram
• Carrots - 3 Pieces
• Onion - 2 Pieces
• Chopped greens - 1 Pinch
• Spices - 1 To taste
• Garlic - 2 Cloves
• Zucchini - 2 Pieces
• Rice - 150 Grams
• Paprika - 1 Piece
• Salt - 1 To taste
• Pepper - 1 To taste
• Water - 2 Glasses
• Vegetable oil - 50 Milliliters

Directions

1. We wash the chicken stomachs and remove unnecessary veins.
2. Turn on the "Toasting" mode. Pour in vegetable oil and heat it up. Then the ventricles are added. Fry for about 15 to 20 minutes, until golden brown. Finely chop the onion, carrot, peeled paprika. Chop the garlic. All this, along with herbs, spices and salt, is added to the ventricles. Fry for another 10 minutes.
3. Add rice and chopped zucchini to the fried ventricles with vegetables. Fill everything with water. We set the "Extinguishing" mode for 40 minutes.
4. Leave the finished dish to sweat for another 15 minutes.
5. The dish goes well with vegetable salad.