Paprika Chicken Livers Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Chicken livers, trimmed,
1 tbsp: Sweet Hungarian paprika,
-quartered,
1 tsp: Salt,
2 medium: Onions, cut into 1/2-inch
1 large: Tomato, peeled, seeded,
-dice,
-chopped,
1 medium: Green bell pepper, seeded,
1/2 cup: Chicken stock or broth,
-cut into 1/2-inch,
1/2 cup: Dairy sour cream,
Dice,
Cooked wide egg noodles,
Directions:
Makes 4 servings
*2 Tbs lard
1. Heat lard in large skillet over medium-high heat until very hot.
Add livers; saute until lightly browned and springy, about 3 minutes.
Remove livers with slotted spoon; drain on paper toweling.
2. Add onions and pepper to pan; cook until crisp-tender, about 3
minutes; remove skillet from heat. Stir in paprika and salt; return
to heat. Stir in tomato and stock. Heat to boiling; reduce heat.
Simmer, covered, until flavors have blended and sauce is slightly
thickened, about 10 minutes.
3. Return livers to skillet; cook until heated through. Fold sour
cream thoroughly into sauce; heat without boiling. Serve with
noodles.
*Lard is preferred for authentic flavor; leftover lard can be frozen.
Vegetable oil can be substituted.
Cuisine
Source from luhu.jp
*2 Tbs lard
1. Heat lard in large skillet over medium-high heat until very hot.
Add livers; saute until lightly browned and springy, about 3 minutes.
Remove livers with slotted spoon; drain on paper toweling.
2. Add onions and pepper to pan; cook until crisp-tender, about 3
minutes; remove skillet from heat. Stir in paprika and salt; return
to heat. Stir in tomato and stock. Heat to boiling; reduce heat.
Simmer, covered, until flavors have blended and sauce is slightly
thickened, about 10 minutes.
3. Return livers to skillet; cook until heated through. Fold sour
cream thoroughly into sauce; heat without boiling. Serve with
noodles.
*Lard is preferred for authentic flavor; leftover lard can be frozen.
Vegetable oil can be substituted.
Cuisine
Source from luhu.jp
Tags
Poultry