Chicken Mozambique is a popular, traditional Portuguese chicken recipe that is made with a variety of spices and simmered in a delicious sauce. Serve it with rice, french fries, or over mashed potatoes.
If you are looking for a delicious chicken recipe that uses white meat chicken? You have come to the right place because today, you are going to learn everything you need to know to make the best Portuguese Chicken Mozambique dinner.
I grew up enjoying both chicken and Shrimp Mozambique growing up. My father was born in the Azores so dishes like these were a regular on our rotation.
Best of all, you do not need to be Portuguese to enjoy this dish because it is perfect for anyone who loves bold spice, garlic, and cooking with wine.
Before you get started, here is the grocery list of ingredients you will need to make this quick chicken dinner.
- 2 pounds of white meat chicken
- 3 packets of Goya Foods Sazon Culantro y Achiote (they have multiple varieties so be sure to buy this peach colored box.
- 6 cloves of garlic minced
- 1 small shallot minced finely
- 12 tablespoons of unsalted butter ( 1 1/2 sticks)
- Pepper sauce – I personally prefer 2-3 tablespoons of Frank’s Red Hot
- 8 ounces of Portuguese white cooking wine or 8 ounces of full flavor beer (no light types)
- 2 tablespoons of fresh parsley
- 6 quart stock pot (thick walled is my preference with lid)
- 12″ skillet
- large wooden spoon
- cutting board
- knives (cutting chicken & mincing garlic)
Make Chicken Mozambique
First, you will need to cut the white meat chicken into smaller chunks.
Clean your cutting board and knives and mince your shallot, garlic, and parsley.
Add your butter, garlic, and shallot to your stock pot. Stir fry until fragrant.
Dump the meat pieces into the pot and cook with the garlic, and shallots for about 5 minutes until golden brown.
Pour in the beer, Goya Foods Sazon Culantro y Achiote, and pepper sauce. Stir fry for another 5 minutes. By this time to the chicken should be pretty much cooked.
Allow chicken to simmer over low-medium heat for an additional 15 minutes.
Sprinkle with parsley, and serve over white rice, french fries, or homemade mashed potatoes.
Portuguese rolls (papo seco) are a must for the dish to suck up all the yummy, extra juices. However, the below sides pair well and absorb the bold flavors nicely.
White rice is my favorite side dish because it is bland, and the extra sauce marinades it perfectly. Sometimes, I even make this sauce to flavor rice or french fries.
French fries–especially hand-cut fries are also a great option. They absorb the sauce so perfect and complement the dish nicely.
Mashed potatoes are also another yummy option. The extra juices are a nice gravy for them.
How to Reheat
If you have extras of this dish, place them in airtight containers. This meal tastes better the next day. To warm, add to a pot for 3-5 minutes over medium heat and stir until warmed. You can also microwave.
More Portuguese Recipes
Portuguese Chicken Mozambique
- 6 quart stockpot
- 12 inch skillet
- 2 lbs white meat chicken cut into small cubes
- 3 packets Sazon Goya Spice *Sazon Culantro y Achiote
- 6 cloves garlic
- 1 shallot small, minced
- 12 tbsps unsalted butter
- 2 tbsps red pepper sauce *add more if you like heat
- 8 oz white cooking wine or full-flavor beer
- 2 tbsps fresh parsley
- First, you will need to cut the white meat into smaller chunks.
- Clean your cutting board and knives and mince your shallot, garlic, and parsley.
- Add your butter, garlic, and shallot to your stock pot. Stir fry until fragrant.
- Dump the meat pieces into the pot and cook with the garlic, and shallots for about 5 minutes until chicken is golden brown.
- Pour in the beer, Goya Foods Sazon Culantro y Achiote, and pepper sauce. Stir fry for another 5 minutes. By this time to the chicken should be pretty much cooked.
- Allow dish to simmer over low-medium heat for an additional 15 minutes.
- Sprinkle with parsley, and serve over white rice, french fries, or homemade mashed potatoes.