Follow these steps for perfect results
chicken livers
sliced
onions
finely sliced
lard
paprika
red, dried
chili
pepper
salt
sour cream
Finely slice the onion.
Heat lard in a frying pan over medium heat.
Saute the sliced onion in lard until softened.
Slice the chicken liver.
Add sliced chicken liver to the pan.
Saute until the liver turns grayish.
Add red dried paprika, chili, and pepper.
Mix well to combine the spices.
Saute, ensuring the liver remains medium-done.
Salt the dish at the end.
Serve on plates.
Optionally, add a spoon of sour cream on each plate.
Expert advice for the best results
Do not overcook the liver, or it will become tough.
Adjust the amount of chili to your preference.
Serve with mashed potatoes or crusty bread.
Everything you need to know before you start
5 minutes
Not recommended, best served fresh.
Serve hot, garnished with a dollop of sour cream and a sprinkle of paprika.
Serve with mashed potatoes.
Serve with polenta.
Serve with crusty bread.
A light-bodied red wine complements the richness of the liver.
The crispness cuts through the richness of the dish.
Discover the story behind this recipe
Simple, rustic cuisine reflecting local ingredients and traditions.
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