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image of paprikás csirkemáj, Hungarian style chicken livers with Hungarian sweet paprika and sour cream.
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Hungarian Style Chicken Livers (Paprikás Csirkemáj)

A creamy Hungarian style chicken livers simmered in sour cream, paprika, and onions.

Ingredients

  • 1 tbsp zsír or pork lard
  • 1 large onion (finely chopped)
  • Salt
  • 2 cloves garlic (crushed or very finely chopped)
  • 2 heaped tsp Hungarian sweet paprika
  • 3 tbsp water
  • 1 tbsp tomato purée
  • 500 grams chicken livers (washed and sinews removed, and cut in half)
  • 4 tbsp sour cream

Instructions 

  • Heat the zsír or pork lard in a pan and sauté the onions over a medium heat for about 5 minutes or until the onion soften and turn golden brown. Add the garlic and salt and continue to sauté for 1 minute.
  • Add the paprika and 3 tbsp water and stir continuously for 1 – 2 minutes.
  • Add the tomato paste and cook for 1 minute.
  • Add the chicken livers and sauté until they have browned all over.
  • Reduce the heat to a simmer and cook until the chicken livers are almost cooked through, but just a little pink in the middle.
  • Add the sour cream and mix well, and then simmer for 4-5 minutes.
  • Check the livers are just cooked through, adjust seasoning if required and serve immediately with some crusty bread.