Looking for something new to make with chicken? Look no further than this easy Portuguese Chicken Mozambique recipe. It's wildly flavorful with the addition of a small amount of Peri Peri sauce and spices and served with our Instant Pot Cilantro Lime Rice.
What Is Chicken Mozambique?
Portuguese Chicken Mozambique was influenced by African flavors during the colonization era. Sauces using the African Ghost pepper were used to flavor many foods.
The melding of Latin and African spices makes this an aromatic and flavorful meal. Traditionally very spicy, this Chicken Mozambique recipe is medium heat.
Chicken Mozambique is also a popular street food in Portugal. Vendors often serve it with white rice on one side and french fries on the other side. Hot, flavorful, and filling, it's loved by many.
Why You Will Love This Recipe
You can get this on the table quickly, as it's a fast & easy one pot meal.
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Ingredients needed For Chicken Mozambique
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
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 sauce for the chicken
- 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.
How To Serve Chicken Mozambique
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.
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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.
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!
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📖 Recipe
Portuguese Chicken Mozambique
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 Tablespoons olive oil
- 2 Tablespoon butter
- 1 ½ cup chicken broth
- ¾ cup beer or white wine
- 1 Tablespoon lemon juice
- 3 Tablespoons Piri Piri 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.
Nutrition
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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