Portuguese Piri Piri Chicken Livers
Unleash the bold, fiery flavors of Portugal with this Portuguese Piri Piri Chicken Livers recipe—a quick and easy dish that delivers a perfect balance of heat and zest in just 25 minutes. Tender chicken livers are seared to perfection and infused with a fragrant medley of smoked paprika, garlic, and red chili peppers, all elevated by a splash of tangy lemon juice and dry white wine. For an extra punch, optional Portuguese piri piri sauce throws in a traditional spicy kick. Finished with a sprinkle of fresh parsley, this savory plate is best enjoyed with crusty bread, fluffy rice, or creamy mashed potatoes. Perfect for spice lovers and adventurous foodies alike, this recipe brings authentic Portuguese flair to your table with minimal effort.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves
- 2 pieces Red chili peppers (bird's eye or similar)
- 1 teaspoon Smoked paprika
- 1 tablespoon Lemon juice
- 50 milliliters White wine
- 1 tablespoon Fresh parsley
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Portuguese piri piri sauce (optional)
Instructions
Trim any excess fat or sinew from the chicken livers and cut them into bite-sized pieces. Rinse under cold water and pat dry with paper towels.
In a large skillet, heat the olive oil over medium heat.
Finely chop the garlic cloves and red chili peppers. Add them to the skillet and sauté for 1-2 minutes until fragrant.
Add the smoked paprika, salt, and black pepper to the skillet, stirring to coat the aromatics in the spices.
Increase the heat to medium-high and add the chicken livers to the skillet. Cook for 4-5 minutes, stirring occasionally, until the livers are browned but still tender on the inside.
Lower the heat to medium and pour in the white wine and lemon juice. Stir well, deglazing the pan to release any browned bits for extra flavor.
If using Portuguese piri piri sauce, add it now for an extra kick of heat and flavor. Stir to combine.
Cook for an additional 5-6 minutes, allowing the sauce to reduce slightly and coat the chicken livers.
Remove the skillet from the heat and garnish with freshly chopped parsley before serving.
Serve hot with crusty bread, rice, or as a topping for mashed potatoes.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1575 mg | 525% | |
| Sodium | 6590 mg | 287% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 143 mg | 11% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
