Dish of Chicken Giblets with Paprika
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Chicken Giblets with Paprika


Hungary
Serves:
Effort:
Sched:
DoAhead:  		 2 main
***
2-1/2 hrs
Yes		 This dish combines very different textures and flavors of gizzards and livers. It should be served with Galuska dumplings on the side (though I sometimes use a suitably dense pasta).

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Chicken gizzards (1)
Chicken livers
Bacon
Tomato
Hungarian Pepper (2)  
Onion
Garlic
Lard (3)
Water
Paprika (4)
Salt
-- Garnish
Tomato
Hungarian Pepper
-- Serve With
Galuska (5)
Prep   -   (35 min)
  1. Rinse GIZZARDS and cut into separate lobes or as desired.
  2. Rinse LIVERS and cut into fairly large chunks.
  3. Dice BACON about 1/4 inch.
  4. Scald TOMATOES 1 minute in boiling water, then quench in cold water, peel and core. Cut in quarters lengthwise and slice crosswise about 1/4 inch thick.
  5. Cap and core Pepper. Cut into strips about 1/2 inch wide and 1 inch long. Mix with Tomatoes.
  6. Chop ONION fine.
  7. Crush GARLIC and chop fine.
Run   -   (2 hr)
  1. Heat Lard in a spacious sauté pan and fry Onion, stirring until translucent.
  2. Stir in Gizzards, Water, Paprika and Salt. Cover and simmer over low heat for about 1-1/2 hours or until Gizzards are tender to your liking. Tumble now and then and check water, making sure they don't dry out.
  3. When Gizzards are about done, uncover and reduce liquid to a thin sauce.
  4. When Gizzards are done, in a skillet, fry Bacon until it has rendered most of it's fat. Fry the Livers for just 2 or 3 minutes, then add both to the Gizzards, along with the bacon fat.
  5. Stir in the Tomato mix. Bring to a simmer, cover and simmer for about 20 minutes until Pepper strips are tender, adding more water if needed.
  6. Serve hot with Galuska on the side.
NOTES:

  1. Gizzards:

      Here in Southern California chicken gizzards are peeled, thoroughly cleaned and ready to cook. In some countries this may not be the case, and you have to do that yourself.

  2. Hungarian Pepper:

      These are yellow-green peppers with no or nearly no heat. For details see our Hungarian Pepper.

  3. Lard:

      Lard is the traditional frying medium in Hungary. The American Heart Association so villainized it Americans are afraid to use it, but it's not nearly as dangerous as the trans fats they told us to use instead. It has a better health profile than butter, and is now increasingly used by top chefs. For details see our Lard page. Some recipes call for Chicken Fat, which may also be traditional, but many recipes published in English call for butter, which is not traditional. Some recent recipes call for a mix of butter and oil, or just oil. Use Pure Olive Oil (not virgin), or, better, Avocado oil for richer flavor.

  4. Paprika:

      Please, real Hungarian sweet paprika, not that sawdust flavored stuff they sell in the supermarkets. Real paprika has real flavor and a more intense red color.

  5. Galuska:

      These are egg noodle dumplings which are very easy to make, and considered an essential side dish for this recipe. They should be fully cooked and tumbled with a little melted butter. See our recipe Hungarian Fresh Dumplings.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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