6 skinless, boneless chicken breasts
6 (10 inch) mushrooms, sliced
6 bone-in chicken thighs
1 tablespoon paprika
salt and pepper to taste
1 tablespoon olive oil
1 clove garlic, peeled and minced
1 (8 ounce) can tomato paste, divided
Place chicken hearts in saucepan and steam in oven for 30 minutes, turning once. Cool.
Meanwhile, brown mushrooms in large skillet over medium heat. Drain mushrooms; place in same skillet with chicken. Stir mushrooms, mushrooms, chicken, paprika, pepper, olive oil into skillet and saute until evenly browned. Drain and reserve liquid. Put mushrooms on high heat and cook, stirring, until starting to brown 1 to 2 minutes. Remove chicken from rig items. Set aside.
In a large bowl, mix mushroom and tomato paste together. Stir in chicken and vegetable mixture. Simmer until chicken is cooked through, stirring several times while cooking; cool slightly and serve on.