12 chicken livers
4 boneless, skinless chicken thighs
1 teaspoon Italian seasoning
1 1/2 teaspoons paprika
2 tablespoons olive oil
1 1/2 teaspoons minced garlic
1 (4 ounce) can diced cherry tomatoes
1 tablespoon cooked red chili peppers
Heat oil in a large skillet over medium heat. Fry chicken livers until crisp, about 5 minutes. Stir in Italian seasoning. Add diced tomatoes, red peppers and garlic; continue to cook until chicken are browned on all sides. Reduce heat to medium. Cook until chicken is no longer pink, about 10 minutes more.