This Chicken Hearts and Liver Paprikash makes a delicious and hearty dish which…won’t enjoy everyone.
Hi, my dear readers. I hope you’re doing well. So am I. Thanks for asking.
This post is going to break a new record. Nope, it’s not about the funniest or the most boring text. It’s not going to be the longest one. Indeed, this post is deemed to be shortest.
Apart of being tired by the end of this week (which always results in losing the ability to think and write coherently), there’s one more important reason. And simple.
I believe most of my dear readers aren’t going to love this Chicken Hearts and Liver Paprikash. I’m a reasonable guy (sometimes), and I do know a huge part of people cannot stand liver, kidney, and other offals.
I get it. That’s totally fine. There are quite a few things I’m skeptical about as well.
Chicken Hearts and Liver Paprikash
Thus, there’s no reason to start saying how delicious this Chicken Hearts and Liver Paprikash was. I’m not going to convince you to give a try it because of a high nutritional value of offals. Definitely, there’s no need to mention the fact that it’s a low budget meal. Also, you might not believe me that it’s a delicious dish (Although I acknowledge that offals aren’t the most photogenic product.)
Why Paprikash? I have no idea. The only one certain thing which connects this skillet to Hungary is paprika. Besides, the name just sounds much better this way:)
Anyway, I’m not saying (Like I would normally do) that you should try this Chicken Hearts and Liver Paprikash. But you know what? When (or if) you’re ready, you know one humble blog where you can find some offal recipes. Like this Chicken Livers and Hearts Shepherd’s Pie.