Clean the chicken livers carefully, removing any connective tissue or greenish portions.
Cut larger pieces into smaller, bite-sized pieces and pat them dry with paper towels.
2. Make the Paprika Base
Heat the oil or lard in a large skillet or heavy pot over medium heat.
Add the chopped onion and cook for 5–7 minutes, until softened and lightly golden.
Add the garlic and cook for another 30 seconds.
Remove the pan briefly from the heat and stir in the Hungarian paprika. This helps prevent the paprika from burning and becoming bitter.
3. Add the Vegetables
Return the pan to low-medium heat.
Add the tomato, green pepper, and caraway seeds if using.
Cook for several minutes until the vegetables begin to soften.
Pour in the chicken broth or water and stir well.
4. Add the Chicken Livers
Add the cleaned chicken livers to the sauce.
Cover and simmer gently for approximately 10–15 minutes, stirring occasionally, until the livers are cooked through.
Avoid prolonged cooking, as chicken livers can become tough and grainy when overcooked.
Season with salt and black pepper toward the end of cooking.
Finish with fresh parsley.
How to Make Hungarian Tarhonya
Tarhonya, sometimes called Hungarian egg barley, is a small pasta traditionally used as a side dish for hearty Hungarian meals.
Heat the butter or oil in a saucepan.
Add the tarhonya and toast for several minutes, stirring frequently, until lightly golden.
Carefully add the water or broth and salt.
Bring to a boil.
Reduce the heat, cover, and simmer for about 15–20 minutes, or until tender and the liquid has been absorbed.
Remove from the heat and let it rest for 5 minutes.
Fluff gently with a fork.
Serving
Spoon a generous portion of warm tarhonya onto each plate and place the paprika-coated chicken livers alongside it.
Add a couple of crunchy Hungarian-style pickles for a refreshing contrast to the rich sauce.
A sprinkle of fresh parsley makes the finished plate even more inviting.
Tips for the Best Chicken Liver Paprikash
Don’t overcook the liver. Chicken livers cook relatively quickly and become firmer with prolonged cooking.
Use good-quality paprika. Sweet Hungarian paprika provides much of the characteristic flavor and color of the dish.
Never burn the paprika. Add it after briefly removing the pan from the heat and stir it into the onions and fat.
Keep the sauce moist. The finished dish should have enough paprika-infused sauce to coat the liver and accompany the tarhonya.
Salt near the end. This helps keep the liver tender during cooking.
What Is Tarhonya?
Tarhonya is a traditional Hungarian egg pasta made from small grains of dough. It is commonly toasted before cooking, giving it a pleasantly nutty flavor.
Its small, irregular shape makes it particularly good at absorbing flavorful sauces and gravies, which is why it pairs beautifully with dishes like paprikash and stews.
This Hungarian Chicken Liver Paprikash with Tarhonya is the kind of satisfying meal that feels right at home on a traditional Hungarian table. The tender liver, rich paprika sauce, buttery toasted tarhonya, and crunchy pickles create a wonderfully balanced combination.
Simple ingredients, plenty of paprika, and comforting homemade flavors—that’s the beauty of Hungarian cooking. 🇭🇺❤️
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