Go Back Email Link
–+ servings
chicken mozambique in a serving dish.
Print Recipe
5 from 6 votes

Portuguese Chicken Mozambique Stew

This classic Portuguese Chicken Mozambique dish, also known as frango à Mozambique, is an irresistible combination of chicken, peri peri sauce, and other spices. Loaded with flavor from garlic and lemon, it's a winner whether served over rice or pasta.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dishes
Cuisine: Latin
Servings: 6 servings
Calories: 481kcal
Author: Kelly Bloom
Recipe Card Email

📩Email To Your Inbox

Send this recipe straight to your inbox by entering your email. As a bonus, you'll receive recipe ideas every other week!

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
US Customary - Metric

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

Serving: 1g | Calories: 481kcal | Carbohydrates: 11g | Protein: 72g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 204mg | Sodium: 322mg | Fiber: 2g | Sugar: 4g