Chicken Hearts and Liver Paprikash

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.

Chicken Hearts and Liver Paprikash

Category: Meat & Poultry, Offal


  • 1,5 pounds chicken hearts
  • 1 pound chicken livers
  • 1 large white onion, thinly sliced
  • 2-3 garlic cloves, minced
  • 1 tbsp. oil
  • 1 tbsp. butter
  • 1/3 cup cream cheese, plain or with herbs
  • 1/4 cup greek yogurt or sour cream
  • 1 tbsp. fresh thyme
  • 1/2 tbsp Hungarian paprika
  • 1/2 tsp. smoked paprika
  • salt and pepper, to taste
  • parsley, to garnish


  1. Rinse the hearts and liver and drain. Remove the excessive fat from the hearts. Cut the liver into medium pieces (a little bigger than the hearts).
  2. In a large pan heat the oil and butter and cook the onion and garlic, few minutes, until fragrant, over medium heat.
  3. Add the hearts and cook about 5-7 minutes.
  4. Decrease heat to low medium, cover the, and simmer for about 20 minutes until the hearts start to soften (Normally 30-40 minutes are enough to cook them).If the pan is getting too dry, add 1-2 tbsp of water.
  5. Stir in the cream cheese, herbs, and spices. Simmer for 5-10 minutes to thicken.
  6. Add the chicken livers and cook just 2-3 minutes - they are cooked in no time.
  7. Off heat. Stir in the yogurt or sour cream. Try and add more seasonings to taste.
  8. Enjoy!


4 thoughts on “Chicken Hearts and Liver Paprikash

  1. Hi Ben,

    I adore offal and when I buy chicken livers here in Egypt, they usually come along with gizzards.

    I’ve found a supplier now who sells just “chicken livers” and at first glance they are. Except that I got them home and whilst making 3 pots of chicken liver parfait, I discovered about 0.75lb of hearts in the mix.

    Chicken hearts are delicious just fried with salt and pepper in a little butter, but I also have 0.5lb of the liver left over, so I went searching and discovered your site. Halving the ingredients means I have enough to make this delicious-sounding recipe. Except for the absence of greek yoghurt and cream cheese here. I’ll be substituting plain yoghurt and soft goats cheese for these and I’ll let you know how it turns out.

    I’m seriously looking forward to trying this dish, with a nice hunk of fresh bread. Oh, and my wife doesn’t eat meat, so it’s all for me!

  2. Hmmm, so I love the title of this post, Ben! Paprikash is such a fun word. I just want to say it again and again. :-) I’m not a fan of offal, but I’m thinking I could use chicken breasts here and keep a similar flavor profile. But if you’re already a fan of chicken hearts and livers, then I’m really curious to know what ingredients you are suspicious about?? We both know it’s not lavender!!

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