Csirkemáj Paprikás (Chicken Liver Paprikás)
A rich and creamy Hungarian dish featuring tender chicken livers simmered in a flavorful paprika-infused sauce, finished with a dollop of sour cream. It's a quick and comforting meal often served with bread or noodles.
🧂 Ingredients
- 1 lb Chicken livers(washed, sinews removed, and halved)
- 1 tbsp Pork lard (zsĂr) or oil
- 1 large Onion(finely chopped)
- 2 cloves Garlic(crushed or finely minced)
- 2 heaped tsp Hungarian sweet paprika
- 3 tbsp Water
- 1 tbsp Tomato purée
- 4 tbsp Sour cream
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
👨‍🍳 Instructions
- 1
Heat the pork lard or oil in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and sauté for another minute until fragrant.
- 3
Stir in the Hungarian sweet paprika and cook for about 1 minute, stirring constantly to prevent burning. Add the water and tomato purée, stirring well to combine.
- 4
Add the prepared chicken livers to the skillet. Sauté for 3-4 minutes until they are browned on all sides but still slightly pink in the center.
đź’ˇ Tip: Avoid overcooking the livers, as they can become tough. - 5
Reduce the heat to low, stir in the sour cream, salt, and pepper. Simmer gently for 4-5 minutes, stirring occasionally, until the sauce is creamy and the livers are cooked through.
đź’ˇ Tip: Do not let the sauce boil after adding the sour cream. - 6
Taste and adjust seasoning if necessary. Serve hot.
đź’ˇ Tip: This dish is excellent served with crusty bread, egg noodles, or mashed potatoes.
đź’ˇ Pro Tips
- âś“Using good quality Hungarian sweet paprika is key for authentic flavor.
- âś“Ensure chicken livers are fresh and properly cleaned for the best taste and texture.
- âś“The sauce should be creamy and rich; adjust sour cream amount to your preference.
🔄 Variations
- Add a pinch of cayenne pepper for a touch of heat.
- Include sautéed mushrooms or bell peppers along with the onions.