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.
Ingredients
- 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
Equipment
- 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.
Perfect Sides
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
Equipment
- 6 quart stockpot
- 12 inch skillet
Ingredients
- 2 lbs white meat chicken cut into small cubes
- 3 packets Sazon Goya Spice con azafran
- 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
Instructions
- 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 con azafran, 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.
Sazón with Coriander & Annatto is the wrong one to use. Your photo shows the right one, Sazón with Saffron. The one with 2 shrimp on the box.
Dead serious! It will be delicious!
not sure how this dinner will turn out with 12 tablespoons of butter……
12 Tablespoons of butter? Are you kidding?
Hi Leslie! Thank you, so much for stopping by! I am so glad I could help you reminisce in the good old days!
Let me start by saying, thank you for this!! The flavor reminded me so much of my Vovo. This was perfect and of course I made homemade pão doce Português to go with it. We had it over brown rice, but only because I prefer that over white. It was STILL the bomb! Thank you again!! We will be adding this to our regular rotation menu.
Hi, it sure is a popular Azorean Portuguese meal which is much different than mainland Portugal.
This sounds delicious – but it ain’t Portuguese LOL. No such thing as Goya Sazon used in Portuguese cooking. This is a more like a Portuguese-inspired Latin dish.
Hi Mia! Thank you, for stopping by! I appreciate it! This is a family favorite that will be making its way to my dinner plans next week with some rice.
I would love some papo secs, but I really need to cool with with the carbs! :)
Hi Maria…. I am Portuguese … like Amy… but not crazy about ‘cilantro’, (which is what ‘culantro ’ is). So I use the Sazon with Azafran (Saffron)… more authentic for the reddish color, too. This sounds like a great recipe, which is why I am here… a refresher..! It’s pretty much the same way I make it..! Amy, querida, Obrigadissima..!! Great job… right down to the rice (arroz’) AND French fries (batata frita)…! LOL …I might add some green olives, at the end, too..! I can taste it already..! Delicioso..!! I wish I’d made some papo secos to eat with it…! Maybe I’ll do a ‘bolo de sertao’… sort of like a large pancake, with a hole in the middle (to let the steam escape), ‘fried’ on frying pan on the stovetop. Enjoy..!
You say to use Sazon Goya con culantro y achiote but on the photo you show Sazon Goya con Azafran! Which is correct? I happen to have both and not sure which to use for this recipe.
Chicken is always a favorite in our house! I will definitely try your recipe!
This dish looks absolutely delicious. I haven’t tried Portuguese before.
I don’t think I’ve ever had anything like this. It sounds delicious. Can’t wait to try it!