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| Home -> [Chicken, Exotic, Livers, Meats, Poultry] -> [Paprika chicken livers Recipe] |
Paprika chicken livers
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Exotic, Livers, Meats, Poultry |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Chicken livers, trimmed | | | -quartered | | 2
| med | Onions, cut into ?inch | | | -dice | | 1
| med | Green bell pepper, seeded | | | -cut into ?inch | | | Dice | | 1
| tbsp | Sweet Hungarian paprika | | 1
| tsp | Salt | | 1
| large | Tomato, peeled, seeded | | | -chopped | | 1/2
| cup | Chicken stock or broth | | 1/2
| cup | Dairy sour cream | | | Cooked wide egg noodles |
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Procedures:
| 1 | Makes 4 servings *2 tbs lard Heat lard in large skillet over medium-high heat until very hot. | | 2 | Add livers; saute until lightly browned and springy, about 3 minutes. | | 3 | Remove livers with slotted spoon; drain on paper toweling. | | 4 | Add onions and pepper to pan; cook until crisp-tender, about 3 minutes; remove skillet from heat. | | 5 | Stir in paprika and salt; return to heat. | | 6 | Stir in tomato and stock. | | 7 | Heat to boiling; reduce heat. | | 8 | Simmer, covered, until flavors have blended and sauce is slightly thickened, about 10 minutes. | | 9 | Return livers to skillet; cook until heated through. | | 10 | Fold sour cream thoroughly into sauce; heat without boiling. | | 11 | Serve with noodles. | | 12 | *lard is preferred for authentic flavor; leftover lard can be frozen. | | 13 | Vegetable oil can be substituted. | | 14 | Cuisine |
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