Chicken Hearts and Liver Paprikash

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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.

7 thoughts on “Chicken Hearts and Liver Paprikash

  1. Maxine Harmatta says:

    Thank you so very much,

    I’m also an offal fan….LOVE liver and sweetbreads, and particularly like chicken livers.
    I’m always looking for new Hungarian recipes so this looks perfect to try on friends. I’m planning a nice, white tablecloth dinner soon with this dish made with chicken livers only, elegant wines and perhaps Rigo Jancsi for dessert.

  2. Arziki Conco says:

    this dish absolutely delicious and I’m definitely going to try it out for dinner tonight. the only problem is that we don’t have chicken livers (but even if we did I wouldn’t have put the because I don’t like them) so i will use chicken gizzards to substitute it. obviously the timing will be different but I hope it turns out good.

  3. Lee Cooper says:

    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!

  4. David @ Spiced says:

    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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