Brazilian-Style Chicken Hearts

2 servings Prep: 10 min Cook: 20 min 380 cal/serving

Tender, savory chicken hearts sautéed with garlic, onions, and peppers - a Brazilian street food classic. Surprisingly mild and incredibly flavorful.

Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 380 per serving

Ingredients

Prep the hearts: Rinse chicken hearts and trim any visible fat or tubes. Pat completely dry with paper towels. Season with salt and pepper.
Cook rice: Start your rice so it’s ready when the hearts are done.
Sear the hearts: Heat olive oil in a large skillet over medium-high heat. Add hearts in a single layer (don’t crowd). Cook 3-4 minutes without moving until browned. Flip and cook another 2-3 minutes. Hearts should be browned outside but still slightly pink inside. Remove to a plate.
Cook vegetables: In the same pan, add butter. Add onion and bell pepper, cook 4-5 minutes until softened. Add garlic, paprika, cumin, and chili flakes. Cook 1 minute until fragrant.
Combine: Return hearts to the pan with any juices. Toss everything together and cook 2-3 minutes more until hearts are just cooked through (they should still be tender, not rubbery).
Finish: Taste and adjust seasoning. Stir in fresh parsley.
Serve: Serve over white rice with lemon wedges for squeezing. Add hot sauce if desired.

Don’t overcook: Hearts become tough and rubbery if overcooked. They should be cooked through but still tender - about 8-10 minutes total cooking time.
Cleaning: Most chicken hearts come pre-cleaned, but check for any fat or connecting tubes and trim them off.
Texture: When cooked right, hearts have a texture similar to tender steak - meaty and satisfying.
First time?: If you’re new to offal, hearts are a great starting point - they’re mild, not at all “livery”, and have a pleasant, meaty flavor.
Variations: Add sliced mushrooms, use different colored peppers, or add a splash of white wine when deglazing.
Storage: Keeps 3 days in the fridge. Reheat gently to avoid overcooking.