📝 About This Recipe
A cornerstone of Portuguese tasca culture, Pipis is a soul-warming petisco that transforms humble chicken giblets into a rich, aromatic masterpiece. Simmered in a luscious tomato and white wine sauce spiked with piri-piri, this dish embodies the 'nose-to-tail' philosophy of Mediterranean cooking. It is a savory, slightly spicy delight meant to be shared among friends with plenty of crusty bread to soak up every drop of the flavorful gravy.
🥗 Ingredients
The Giblets
- 250 grams Chicken hearts (cleaned and trimmed)
- 500 grams Chicken gizzards (cleaned and cut into bite-sized pieces)
- 250 grams Chicken livers (cleaned and halved)
- 1 piece Lemon juice (for cleaning and marinating)
Aromatic Base
- 4 tablespoons Extra virgin olive oil (Portuguese oil preferred)
- 2 medium Onion (finely diced)
- 5 pieces Garlic cloves (minced)
- 2 pieces Bay leaves (dried)
- 50 grams Chouriço (finely diced for extra depth)
The Braising Liquid
- 200 ml Dry white wine (such as Vinho Verde or a crisp Pinot Grigio)
- 1 cup Crushed tomatoes (canned or very ripe fresh)
- 1 tablespoon Tomato paste
- 250 ml Chicken stock (warm)
- 1-2 teaspoons Piri-piri sauce (adjust to heat preference)
- 1 teaspoon Sweet paprika
- to taste Salt and black pepper
For Garnish
- 1/2 cup Fresh parsley (roughly chopped)
👨🍳 Instructions
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1
Place the cleaned gizzards and hearts in a bowl with cold water and half the lemon juice. Let sit for 10 minutes, then drain and pat dry. This ensures a clean flavor.
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2
In a large, heavy-bottomed pot or traditional clay pot (caçarola), heat the olive oil over medium heat.
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3
Add the diced chouriço and sauté for 2 minutes until the fat begins to render and turns the oil red.
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4
Stir in the onions and bay leaves. Cook for about 8 minutes, stirring occasionally, until the onions are soft and translucent.
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5
Add the minced garlic and paprika. Sauté for another 60 seconds until fragrant, being careful not to burn the garlic.
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6
Increase the heat to medium-high and add the gizzards and hearts (do not add the livers yet, as they cook much faster). Brown the meat for 5 minutes.
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7
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
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8
Add the crushed tomatoes, tomato paste, piri-piri sauce, and chicken stock. Season lightly with salt and pepper.
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9
Bring to a boil, then reduce the heat to low. Cover the pot and simmer gently for 40-45 minutes. The gizzards should be becoming tender but still have a slight bite.
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10
Add the chicken livers to the pot. Stir gently to submerge them in the sauce.
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11
Simmer for an additional 10-12 minutes uncovered. This allows the livers to cook through and the sauce to thicken into a rich gravy.
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12
Taste the sauce and adjust the salt, pepper, or piri-piri heat as needed. Remove the bay leaves.
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13
Stir in the fresh parsley just before serving to provide a burst of color and freshness.
💡 Chef's Tips
Clean the gizzards thoroughly by removing any yellow inner membrane to avoid a bitter taste. Always add the livers last; if overcooked, they become grainy and lose their creamy texture. If the sauce is too thin, simmer uncovered for the last 15 minutes to achieve a coating consistency. For the most authentic flavor, let the Pipis sit for 20 minutes after cooking before serving; the flavors meld beautifully as it cools slightly. If you prefer a milder dish, remove the seeds from the piri-piri peppers or use a mild chili flakes substitute.
🍽️ Serving Suggestions
Serve in a traditional terracotta bowl alongside thick slices of toasted sourdough or 'pão de mafra'. Pair with a chilled glass of Vinho Verde or a cold Portuguese lager like Sagres or Super Bock. Include a small side of mixed Portuguese olives and pickled carrots for a complete petisco spread. Offer extra piri-piri oil on the side for those who want to kick up the heat. Top with a few sprigs of fresh cilantro if you want a southern Portuguese (Alentejo) twist.