Hungarian Chicken Liver Paprikash with Tarhonya

Rich, savory, and deeply comforting, Hungarian Chicken Liver Paprikash is a traditional-style home-cooked dish featuring tender chicken livers simmered in a flavorful paprika and onion sauce.

Served with buttery Hungarian egg barley (tarhonya) and crisp pickles, it makes a hearty meal with plenty of classic Hungarian character.

Ingredients

For the Chicken Liver Paprikash

• 1½ lbs (700 g) chicken livers, cleaned
• 2 tablespoons vegetable oil or lard
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1½ tablespoons sweet Hungarian paprika
• ½ teaspoon hot paprika, optional
• 1 medium tomato, diced
• 1 small green bell pepper, chopped
• ½ teaspoon caraway seeds, optional
• 1 cup chicken broth or water
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon chopped fresh parsley

For the Tarhonya

• 2 cups Hungarian egg barley (tarhonya)
• 1 tablespoon butter or oil
• 3½ cups water or broth
• ½ teaspoon salt

To Serve

• Hungarian pickles
• Fresh parsley
• Sour cream, optional