Pan-Fried Chicken Hearts with Garlic and Chili

Ingredients

• 500 g chicken hearts (cleaned)
• 2 tbsp olive oil (for cooking)
• 3 garlic (cloves, minced)
• 1 red chili (fresh, thinly sliced)
• 0.25 cup fresh parsley (chopped)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Clean the chicken hearts by removing excess fat and blood vessels if necessary, then rinse and pat dry.

2. 2

   Heat the olive oil in a skillet over high heat.

3. 3

   Add the chicken hearts to the hot skillet. Sear over high heat for approximately 5 to 7 minutes, stirring regularly, until well browned.

4. 4

   Add the minced garlic and sliced chili to the skillet. Continue cooking for 1 to 2 minutes, until the garlic is fragrant but not burned.

5. 5

   Season with salt and black pepper to taste.

6. 6

   Generously sprinkle with chopped fresh parsley just before serving.

Notes

Some comments suggest adding Bayonne ham, onion, or white wine for a richer variation. The hearts can also be prepared as barbecue skewers.

Nutrition per serving

• main course
• offal
• chicken
• quick
• gluten-free
• keto