Tender chicken livers slow-simmered with chouriço, garlic, peri-peri sauce and green olives in a rich tomato and white wine sauce, perfect with fresh Portuguese bread rolls.
Combine the chicken livers, chouriço, garlic, Portuguese Peri-Peri hot sauce, bay leaves and white wine in a sealable bowl. Stir, seal, and marinate for 4 hours in the fridge, or preferably overnight for maximum flavor.
Melt the margarine in a small pot over medium heat. Add the onion and fry until golden yellow. Add the contents of the sealed bowl, tomato puree, tomato paste, brine from the olives, and salt. Bring to a boil, then reduce heat, stir, and cover the pot, letting it simmer for 30–40 minutes.
Check on it every 10 minutes; if the sauce evaporates too much, add a little wine or water to prevent burning. Simmer until the sauce has reduced and thickened.
Add the olives, stir, and serve with fresh Portuguese bread rolls or rice, with extra Saucalitos Portuguese Peri-Peri Hot sauce on the side.