Chicken Hearts From Rio
From elgourmand 11 years ago
- 1 to make
- Serves lots
You probably won’t be surprised to learn that I cannot go out whenever I like and get a package of chicken hearts. However, a couple times a year there is that serendipitous moment when wondering through the meat department of FJ’s or McKenzie’s, there they are. Read more Is it just my imagination or is there a seriously none plus look on your face? Chicken hearts? I use one in my stuffing or gravy. The cat likes them. What? My grandfather pointed out to me more than once that if a cat likes it it’s probably good food. All and all, folks in the USA do not seem fond of most origin meat. That is a shame. Get over the Squmish mimis and try these. I spied the chicken hearts at FJ’s and I was transported to Rio in a heartbeat, pardon the pun. In Brazil my two favourite places to eat are a fish House BBQ joint or a churrascaria – Brazilian steakhouse. Every churrascaria you go to has Brazilian Marinated Chicken Hearts. Many a memorable night has begun munching Chicken Hearts & fresh corn on the cob & washing it down with great Brazilin beer. You need nourishment if you’re going to samba for the next five hours or so. I grabbed a couple packages of these lovelies and called a few members of the Bent & Twisted Expats in Favour of Good Food & copious quantities of booze to arrange a Saturday BBQ. You can do these in the broiler but they really are best cooked over a wood fire. Desfruir a noite (enjoy the night). See less
Ingredients
- • 1-3 lbs chicken hearts, adjust marinade accordingly. shopping list
- • ¾ cup white wine or rice vinegar. I prefer the wine but some like the vinegar. shopping list
- • 1/2 cup olive oil shopping list
- • 1 large shallot, finely chopped shopping list
- • 1/4 cup chopped fresh cilantro shopping list
- • salt & F/G pepper to taste shopping list
- • bamboo skewers shopping list
How to make it
- 1. Rinse the hearts under cold water & drain.
- 2. Combine the wine or vinegar, olive oil, chopped shallot, cilantro, salt & F/G pepper in a resealable plastic bag and mix well.
- 3. Add the rinsed chicken hearts and squeeze out all the air so the hearts are submerged.
- 4. Put in the fridge and marinate for at least 12 hours. Give these a bit of a massage every now and then to make sure they all get their turn.
- 5. A hour before cooking time soak the bamboo skewers in cold water.
- 6. Put the hearts on the skewers, leaving a bit of space between them so they cook evenly.
- 7. Put the skewers on a cookie sheet, or some banana leaves, and give them a bit more salt & F/G pepper on both sides. See Photo
- 8. Cook the hearts on a hot grill for about 8-10 minutes, turning after 4 minutes See Photo. Be sure not to overcook them or they will get chewy – it’s a good idea to start checking for doneness after about 7 minutes.
- 9. Enjoy.
- I usually serve these with fresh corn on the cob and rice of some sort. A small tossed green salad goes well.
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