Make Portuguese Chicken Mozambique, (Peri Peri chicken), with tender chicken, spicy Peri sauce, and exotic spices into a savory stew.
Loaded with flavor from garlic and lemon, it's a winner whether served over rice or pasta.
Why You'll Love This Mozambique Recipe
Embark on a culinary adventure to Portugal with this vibrant and flavorful Chicken Mozambique Stew.
This dish, a cornerstone of Portuguese cuisine, is a blend of spices, aromas, and textures, guaranteed be the star of the table.
This stew is defined by its rich, aromatic broth and a touch of spicy heat. Aromatic vegetables like onions, garlic, and peppers form the base of the broth, infused with the warm flavors of saffron, turmeric, and paprika in the Peri Peri sauce.
- Unique and vibrant flavors: A fusion of Portuguese and African spices creates a truly unique and delicious flavor profile.
- Tender and juicy chicken: Bone-in, skin-on chicken thighs guarantee a tender and flavorful main course.
- Warm and comforting: The rich and aromatic broth makes this stew perfect for a cold day.
- Versatile and adaptable: Enjoy chicken Mozambique as a stew, a whole roasted chicken, or roasted chicken parts. Stew is just one version of this favorite dish.
- A taste of adventure: This dish is a delicious way to explore the culinary traditions of another culture.
Jump to:
- Why You'll Love This Mozambique Recipe
- Ingredients For Chicken Mozambique Stew
- How To Make Portuguese Chicken Mozambique Stew
- Tips For Success
- Substitutions and Variations
- Serving Suggestions
- Storage Options
- Related Recipes
- Equipment
- Frequently Asked Questions
- More Delish Ideas
- Portuguese Chicken Mozambique Stew
Ingredients For Chicken Mozambique Stew
You probably have most ingredients already. Those you don't have are easily obtained.
When shopping for the Sazon Goya con Culantro y Achiote look for the peach color on the label. There are other varieties, all branded with different label colors. You want the peach color for this recipe.
This recipe was tested using Trader Joe's Peri Peri sauce, and the resulting dish is a medium spicy. You can adjust the amount of Peri Peri sauce for a milder or hotter version of Chicken Mozambique.
- Large boneless chicken breasts, diced
- Olive oil
- Butter
- Onion, chopped
- Garlic, minced
- Chicken broth
- Beer (or white wine)
- Lemon juice
- Peri Peri sauce
- Sazon Goya con Culantro y Achiote
- Oregano
- Cilantro, fresh
- Lemon wedges
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Portuguese Chicken Mozambique Stew
You will brown the chicken without cooking all the way through, then make the sauce. Mix the two together, and then serve with steamed white rice. We have a Perfect Steamed White Rice recipe also!
Browning The Chicken
- Brown the diced chicken breast and then set aside for later.
Make The Mozambique Peri Peri Sauce
- You will add the liquids into the same pot you browned the chicken in. This will deglaze the pot and make the sauce flavorful.
- Add the rest of the ingredients and simmer to reduce the sauce.
- Then add the chicken back to the pot and finish cooking the chicken. Watch the pot though, as chicken breast gets tough when over cooked.
Tips For Success
- If you can't find the Sazon Goya Culantro Y Achiote than look for Sazon Goya con Asafran. Culantro Y Achiote means 'Coriander and Annatto'. Add 1 teaspoon of ground Coriander if all you can find is the Sazon Goya con Asafran.
- This dish freezes well, and it's even better as leftovers when the flavors have time to mingle.
- Go easy on the Peri Peri sauce. It is made with African Ghost peppers!
- This recipe used Trader Joe's Peri Peri sauce and the finished dish was medium spicy. Adjust accordingly.
Substitutions and Variations
- Chicken Mozambique is a popular street food and family entree in Portugal, and it comes in a variety of presentations. From Stew to spatchcock chicken, you'll find the spicy Peri Peri sauce seasoning to prepare a wide range of chicken Mozambique styles.
- Roast a whole chicken after marinating in Peri Peri seasoning or sauce.
- Marinate chicken parts (legs, thighs, wings, breast) in the spicy seasoning, and then simply oven roast on a sheet pan with any vegetables you like.
Serving Suggestions
Serve hot with your favorite rice as a side dish or steamed hot rice. Chopped cilantro and lemon wedges are also usually served with Portuguese Chicken Mozambique.
Storage Options
- Refrigerate leftover chicken in an air tight plastic storage container for up to 3 days.
- You can also freeze for up to 3 months.
- To reheat, defrost overnight in the refrigerator, then reheat on the stove top, oven, or with a microwave.
Related Recipes
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
As an Amazon Associate I earn from qualifying purchases.
Frequently Asked Questions
No, you do not. Use your favorite hot sauce that you know the heat is comfortable for you. Franks Red Hot Sauce is a good alternative. Add in tablespoon increments until you like the level of spicy heat.
A traditional Latin blend of spices, to include annatto and coriander as the flavor stars.
Yes, it freezes beautifully. It also is like many other dishes where the flavors mingle when made ahead a day or so. Chicken Mozambique is even better on the second day!
More Delish Ideas
Portuguese Chicken Mozambique Stew
Equipment
- Goya Sazon Con Culantro y Achiote 6.33oz Jumbo Pack-( 2 PACK SUPER SAVER ) Low Sodium Seasoning
- Trader Joe's Peri-Peri Sauce with Fermented Dried Chilies (Pack of 2)
Ingredients
3 lb boneless chicken breast, cubed (about 3 large breasts)
- 1 ½ cup onion chopped
- 6 cloves of garlic minced
- 3 tablespoon olive oil
- 2 tablespoon butter
- 1 ½ cup chicken broth
- ¾ cup beer or white wine
- 1 tablespoon lemon juice
- 3 tablespoon Peri Peri sauce
- 4 packets of Sazon Goya con Culantro Y Achiote
- ½ teaspoon oregano
- Chopped cilantro for garnish
- Lemon wedges for serving
Instructions
- In a dutch kettle, heat your olive oil and butter.
- Add the diced chicken and cook on a medium high setting so you brown up the meat quickly. About 3-5 minutes. Stir constantly so the chicken does not scorch or stick. The chicken will not be completely cooked in the middle of the dices.
- Transfer the browned chicken to a bowl and set aside for later.
- Add the onion and garlic to the pan you used to brown the chicken. Saute on medium until soft and fragrant smelling, about 5 minutes.
- Add lemon juice, beer (or wine), chicken broth, oregano, and Sazon Goya con Culantro y Achiote packets. Stir together until the spices are combined.
- Cook on a medium simmer so the sauce will reduce, about 10 to 15 minutes.
- Stir in the Peri Peri sauce and add the browned, diced chicken back to the pot. Cook for another 5 minutes, or until the chicken is heated through. Don't over cook as chicken breast meat can toughen when over cooked.
- Serve in a casserole dish with your favorite rice as a side dish. Top with chopped cilantro and serve each portion with a lemon wedge.
Notes
- If you can't find the Sazon Goya Culantro Y Achiote than look for Sazon Goya con Asafran. Culantro Y Achiote means 'Coriander and Achiote'. Add 1 teaspoon of ground Coriander if all you can find is the Sazon Goya con Asafran.
- This dish freezes well, and it's even better as leftovers when the flavors have time to mingle.
- Go easy on the Peri Peri sauce. It is made with African Ghost peppers!
- This recipe used Trader Joe's Peri Peri sauce and the finished dish was medium spicy. Adjust accordingly.
Leave a Reply