Chicken Hearts and Liver Paprikash. Recipe by Always Yummy!

Mouth-watering, flavoured and very tasty chicken liver and hearts paprikash – you can cook it for family or holiday dinner.

✅ Ingredients:
• chicken hearts – 2 lb / 900 g
• chicken liver – 1 lb / 450 g
• bulb onion – 13 oz / 370 g
• garlic – 4 cloves
• vegetable oil – 2 tbsp
• butter – 1 oz / 30 g
• sour cream 20% - ½ cup / 300 g
• dried thyme – 1 tsp
• ground sweet paprika – 1 tbsp
• dried coriander – 1 tsp
• ground black pepper – ½ tsp
• fresh parsley – 2 tbsp / 10 g
• water – ½ cup / 130 ml
• salt – 2 tsp

✅ You will need:
• pan
• carving board
• bowl

Preparation:
1. Wash the chicken hearts and liver and remove extra fat, vessels and membrane.
2. Heat a pan, add vegetable oil, butter, chopped bulb onion and fry stirring for 5 minutes over medium heat.
3. Add the chopped up garlic and fry stirring over medium heat for 2 minutes.
4. Add the chicken hearts and keep frying for 5 minutes over low heat.
5. Add 1/2 cup / 130 ml of water, stir, cover a lid and simmer for 40 minutes.
6. Add the salt, ground black pepper, sweet paprika, dried coriander and thyme, sour cream, chopped parsley and stir.
7. Add the cut chicken liver and cook for 5-6 minutes over low heat stirring occasionally.
8. Sprinkle your paprikash with fresh parsley leaves.

❗️Advices:
1. It is necessarily to remove extra fat and vessels out of hearts and cut off sinew out of liver.
2. Follow cooking time when frying liver – it may become dry and rubber if over cooked.
3. Hearts and liver need different time for cooking so can`t be laid at a time.