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1 tablespoon corn oil
250 grams (½ pound) chicken hearts, diced
¼ cup finely chopped onion
1 garlic clove, minced
½ teaspoon paprika
½ teaspoon iodized salt
1 finely chopped medium-sized tomato
1 tablespoon chopped liver
1 cup cooked macaroni
¼ cup sour cream
Preparation
Heat oil in saucepan. Brown the chicken hearts. Add onion, garlic and cook until the onion is soft but not brown. Add the paprika and salt. Add the tomato and the liver and cook 3 to 5 minutes, stirring continuously. Put in a bowl with the macaroni and sour cream. Let cool and serve.
Makes 3 to 5 servings. Keep unused portions refrigerated in a plastic container. Can be served daily.
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