Chicken Hearts and Barley ‘Rice’-Corazones De Pollo y ‘Arroz’ Cebada

This is similar to a risotto, but instead of Arborio Rice, it uses barley instead..Try this as an interesting recipe, and a change to the risotto that you usually have.


1 Packet of Chicken Hearts-
* TO CLEAN CHICKEN HEARTS: To do this take a chicken heart and knife, and using the knife hand, grip the knife in your palm, and place a thumb and forefinger near to the blade-Be careful though!
Use a downwards scraping action, to trim the fat from the base of the heart. Use the same action for the top of the heart, but at the same time, slice off the vein which is at the top. Slice each heart in half, and continue with the others. You could also use kitchen scissors to cut off the vein and leave the small amount of fat if you wish.
1 Onion, chopped
2 Cloves of Garlic
2 Teaspoons of  Dried Oregano and Rosemary
Powdered Chilli, to taste
1 Can of Tomatoes
1 Cup of White Wine
1 Cup of Chicken Stock
Salt and Cracked Black Pepper, to taste
1 Cup of Barley Grains


Clean the hearts according to my instructions.. Then fry the onions and garlic, adding the dried herbs, to release their flavour. Add the tomatoes, chilli, wine and stock. Add the hearts, and simmer on a moderate heat for 20 minutes,after this time has elapsed, add the barley and cook until the barley has an ‘Al dente'(Chewy) texture..I may also add, that you will have to add liquid a few times to the pot, once the barley has gone in. Remember to stir the pot every so often, to prevent sticking. Serve hot with a small salad, or steamed broccoli.


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