Chicken Mozambique with Garlic Lemon Sauce

5 from 6 votes

Chicken Mozambique with Garlic Lemon Sauce

This Chicken Mozambique is made with tender pieces of chicken simmered in a garlicky lemon sauce with a little heat. The broth is rich and flavorful, making it perfect for serving over rice or fries. It’s a simple, one-pot dish ready in less than 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes

Cuisine: Latin

Servings: servings

Calories: 391kcal

Author: Kelly Bloom

Equipment

6 qt Enameled Dutch Oven

Ingredients

3 lb boneless chicken breast cubed (about 3 large breasts)
1 ½ cup onion chopped
6 cloves 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 Sazon Goya con Culantro Y Achiote
½ teaspoon oregano
Chopped cilantro for garnish
Lemon wedges for serving

US Customary - Metric

Instructions

In a Dutch oven, heat the olive oil and butter together.
3 tbsp olive oil, 2 tbsp butter
Add the diced chicken and brown over medium high heat for 3 to 5 minutes. The chicken should be lightly browned but still a little pink in the center.
3 lb boneless chicken breast

Don't brown the chicken too much. It should be lightly browned on the outside but still a little pink in the center, since it will finish cooking in the sauce. Overcooking at this stage can make it dry.

Transfer the browned chicken to a bowl and set it aside.
Add the chopped onion and garlic to the Dutch oven and sauté until softened and fragrant, about 5 minutes.
1 ½ cup onion, 6 cloves garlic
dd the lemon juice, beer or wine, chicken broth, oregano, and Sazon packets. Stir everything together and simmer for 10 to 15 minutes so the sauce can reduce a little.
1 ½ cup chicken broth, ¾ cup beer , 1 tbsp lemon juice, ½ tsp oregano, 4 packets Sazon Goya con Culantro Y Achiote
Stir in the peri peri sauce and return the browned chicken to the pot. Cook another 5 minutes, or until the chicken is heated through and the sauce is hot.
3 tbsp Peri Peri sauce
Transfer to a serving dish, spoon some of the sauce over the top, then garnish with chopped cilantro and lemon wedges. Serve hot with rice or fries.
Chopped cilantro , Lemon wedges

Notes

Brown the chicken, not cook it through: You’re just looking for some color on the outside. The chicken will still be a little pink in the center, and that’s fine since it finishes cooking in the sauce.
Do not overcrowd the pot: Brown in batches if needed so the chicken sears instead of steaming.
Use the same pot for the sauce: The browned bits left behind in the pan help flavor the broth.
Taste before serving: Peri peri sauces vary in heat, so adjust at the end if needed.
Watch the seasoning packets: Use Sazon Goya con Culantro y Achiote (the peach-colored packet). There are several varieties, and this is the one that gives the dish its signature flavor and color.

Nutrition