Hungarian Chicken Livers
Savor the rich, comforting flavors of Hungarian Chicken Livers, a hearty and flavorful dish that celebrates paprika-spiced goodness. Tender chicken livers are sautéed with a medley of vibrant red and green bell peppers, sweet onions, and fragrant garlic, then finished with a luscious sour cream sauce that’s delicately seasoned with traditional sweet Hungarian paprika and earthy cumin. This quick-cooking recipe, ready in just 40 minutes, is perfect for weeknight dinners or an easy weekend comfort meal. Serve this Hungarian classic with crusty bread, creamy mashed potatoes, or atop egg noodles to soak up every drop of the savory sauce. Bold, satisfying, and brimming with authentic flavors, Hungarian Chicken Livers are a must-try for fans of international cuisine.
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Recipe Information
Ingredients
- 500 g chicken livers
- 1 large onion
- 1 medium red bell pepper
- 1 medium green bell pepper
- 3 pieces garlic cloves
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tsp sweet Hungarian paprika
- 0.5 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
- 2 tbsp sour cream
Instructions
Clean the chicken livers by removing any connective tissue and set them aside in a bowl.
Finely dice the onion, and thinly slice the red and green bell peppers. Mince the garlic cloves and chop the fresh parsley.
Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the diced onion and sauté for 3-4 minutes until softened.
Add the red and green bell peppers and cook for another 5 minutes until they’re slightly tender.
Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Sprinkle the sweet Hungarian paprika and ground cumin over the vegetables. Mix well to coat the vegetables evenly with the spices.
Add the cleaned chicken livers to the skillet. Season with salt and black pepper, then cook for 6-8 minutes, stirring occasionally until the livers are browned on the outside but still tender on the inside.
Lower the heat and stir in the sour cream. Simmer gently for 2-3 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning if needed. Remove the skillet from heat and garnish with freshly chopped parsley.
Serve warm with crusty bread, mashed potatoes, or over egg noodles for a complete Hungarian-inspired meal.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 1649 mg | 550% | |
| Sodium | 7658 mg | 333% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 26.2 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 258 mg | 20% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 1992 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
