Salad with chicken hearts, rice, pickles and bell peppers

Salad 13 Last Update: May 08, 2022 Created: May 08, 2022 0 0 0
Salad with chicken hearts, rice, pickles and bell peppers
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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We are preparing a delicious, juicy and hearty rice salad with chicken hearts. In addition to hearts and rice, the salad contains eggs, bell peppers and pickles. It was the combination of pepper and cucumbers that gave the salad a unique taste and set the overall tone of the dish. The salad is unusual and very original, I recommend trying it!

Ingredients

Directions

  1. Prepare the necessary ingredients.
  2. I used basmati rice. It is crumbly and tasty on its own, for such a salad - a great choice.
  3. Wash chicken breasts and pat dry with paper towels. Cut off large vessels and excess fat from the hearts, if necessary, remove the films. Cut each heart in half.
  4. Pour water (700 ml) into a saucepan and bring it to a boil. Salt the water, add bay leaf and black peppercorns. Dip chicken hearts in boiling water.
  5. Bring the water to a boil again, reduce the heat of the stove and cook the hearts for 15 minutes.
  6. Remove the finished hearts from the broth and leave to cool.
  7. In parallel with boiling chicken hearts, boil rice. Rinse rice, put in a pan or saucepan. Pour in 120 ml of water and salt a little. Bring to a boil. Make a small fire. Cook the rice for about 10-13 minutes.
  8. Discard the boiled rice in a colander and leave to cool.
  9. Hard boil the eggs for 10 minutes. Cool the eggs in cold water.
  10. Peel the cooled eggs from the shell and cut into cubes.
  11. I cut the cooled chicken hearts in half again. If the hearts are small, you can skip this step.
  12. Wash the sweet pepper, remove the internal partitions with seeds. Cut the pulp of the pepper into cubes.
  13. Cut the pickles into cubes about the same size as the bell pepper.
  14. In a bowl or deep salad bowl, combine the cooled rice, chicken hearts, eggs, bell peppers and pickles. Stir the combined ingredients.
  15. Peel and chop the garlic. Season the salad with mayonnaise, add salt, ground black pepper and add chopped garlic.
  16. Stir. Place the salad in the refrigerator for 15 minutes to allow the ingredients to "make friends" with each other.
  17. Salad with chicken hearts, rice, pickles and bell peppers is ready to serve.
  18. Bon appetit!

Salad with chicken hearts, rice, pickles and bell peppers



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

We are preparing a delicious, juicy and hearty rice salad with chicken hearts. In addition to hearts and rice, the salad contains eggs, bell peppers and pickles. It was the combination of pepper and cucumbers that gave the salad a unique taste and set the overall tone of the dish. The salad is unusual and very original, I recommend trying it!

Ingredients

Directions

  1. Prepare the necessary ingredients.
  2. I used basmati rice. It is crumbly and tasty on its own, for such a salad - a great choice.
  3. Wash chicken breasts and pat dry with paper towels. Cut off large vessels and excess fat from the hearts, if necessary, remove the films. Cut each heart in half.
  4. Pour water (700 ml) into a saucepan and bring it to a boil. Salt the water, add bay leaf and black peppercorns. Dip chicken hearts in boiling water.
  5. Bring the water to a boil again, reduce the heat of the stove and cook the hearts for 15 minutes.
  6. Remove the finished hearts from the broth and leave to cool.
  7. In parallel with boiling chicken hearts, boil rice. Rinse rice, put in a pan or saucepan. Pour in 120 ml of water and salt a little. Bring to a boil. Make a small fire. Cook the rice for about 10-13 minutes.
  8. Discard the boiled rice in a colander and leave to cool.
  9. Hard boil the eggs for 10 minutes. Cool the eggs in cold water.
  10. Peel the cooled eggs from the shell and cut into cubes.
  11. I cut the cooled chicken hearts in half again. If the hearts are small, you can skip this step.
  12. Wash the sweet pepper, remove the internal partitions with seeds. Cut the pulp of the pepper into cubes.
  13. Cut the pickles into cubes about the same size as the bell pepper.
  14. In a bowl or deep salad bowl, combine the cooled rice, chicken hearts, eggs, bell peppers and pickles. Stir the combined ingredients.
  15. Peel and chop the garlic. Season the salad with mayonnaise, add salt, ground black pepper and add chopped garlic.
  16. Stir. Place the salad in the refrigerator for 15 minutes to allow the ingredients to "make friends" with each other.
  17. Salad with chicken hearts, rice, pickles and bell peppers is ready to serve.
  18. Bon appetit!

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