Share Header Icons


     Instagram    Yummy


 

February 13, 2019

CHICKEN AND SHRIMP MOZAMBIQUE WITH FRIED POTATOES

6 Comments

Tender chicken, succulent shrimp, and crispy fried potato chunks served in a spicy, garlicky, buttery, and saffron infused Mozambique sauce is a sinfully delicious meal. Serve with crusty bread to sop up all the goodness, this Portuguese dish is what my dreams are made of!

Chicken and Shrimp Mozambique with Fried Potatoes
        YummyGingerbread Lace Cookies 

The best place to experience good Portuguese/Azorean cooking is Southeastern Massachusetts. I have ties to the New Bedford, Fall River area of the state and make trips there regularly. One of the best things in this region, besides ocean fresh seafood, is the access to fantastic Portuguese food. Some of my favorite pulled pork sandwiches, bread, and desserts come from there.

I recently had one of the most satisfying meals at a Portuguese restaurant in New Bedford. After trying just one bite, I knew I had to recreate it at home. The dish was served in a Mozambique style sauce which is spicy, garlicky, buttery, and luscious! It had chunks of tender chicken and succulent shrimp. I have had both shrimp and chicken Mozambique at other restaurants, and while they were all very delicious, what sets this particular one apart was the addition of crispy fried potatoes chunks! I had the meal with Portuguese rolls to sop up all luxurious sauce. It was divine!!!

Chicken and Shrimp Mozambique with Fried Potatoes



Upon testing out the recipe, I soon discovered the two secrets for a fabulous Mozambique sauce: lots of butter and sazón which is a seasoning blend used in Spanish and Latin cooking. I use Sazón Goya which is available in several different variations. Look for Sazón Goya con Azafrán if you want to make this recipe. It contains annato, Mexican saffron, and turmeric for flavor and color.



One thing I do want to mention—this product contains MSG. As a general rule, I avoid MSG in my cooking. But I made exceptions for this dish because the flavor is just like the one at the restaurant. It's so dang good!! I hate to admit it, but the MSG adds that special ooomph that enhances the flavor. If you want to avoid it altogether, I found links here and here for making your own sazón blend without the additive. Or look for other brands without MSG.


Chicken and Shrimp Mozambique with Fried Potatoes



Whenever I have saffron on hand. I like to add a pinch to the sauce. It adds a wonderfully subtle floral note. Adding this spice is entirely optional. I assure you the sauce is still fantastic without it!

Not a fan of heat? Don't let the description of the sauce turn you off. The beauty of this dish is you can make it as mild or spicy as you like. I use a popular Portuguese chili sauce called peri-peri. It has a nice heat and a bit of tang. Peri-peri (also priri-piri) sauce might not be available where you live. Feel free to substitute with your favorite hot sauce. 


Chicken and Shrimp Mozambique with Fried Potatoes


I like using dry white wine for the broth. Although the alcohol cooks out, substitute with chicken broth for an entirely alcohol free option. Another alternative to wine is beer. I have not tried it, but it sounds pretty tasty! That's going be something for me to explore the next time I make this dish!


Shop online at Amazon for supplies recommended for this recipe! Any commission made on purchases makes these posts possible and helps support my blogging addiction.



Thank you for stopping by! Since you're here, take a moment to subscribe here to receive new posts via email. It's easy and free! Or follow me at any of the below icons.

     Instagram   Yummy 


CHICKEN AND SHRIMP MOZAMBIQUE WITH FRIED POTATOES  

Chicken and Shrimp Mozambique with Fried Potatoes


INGREDIENTS:

1 stick unsalted butter, cut into large chunks
1 pound boneless chicken breast, cut into bite size pieces
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
1 medium onion chopped
6 cloves garlic
2 packets Sazón Goya con Azafrán
1 pinch of saffron, optional
1 pound (26/30 count) shrimp, peeled or divined with shell on and patted dry
2 cups wine (I like dry white)
2 tablespoons peri-peri (start out with less and add more to taste, if needed)
Parsley and or lemon for garnish, optional

For the Fried Potatoes:
1 1/2 pound russet potato, peeled and cut into 1/2-inch dices
Vegetable oil for frying
dash of salt



INSTRUCTIONS:

For the potatoes: Cover potato with water in a saucepan. Bring to a boil. Par cook for about 6 minutes. Potato should be tender but not falling apart. Drain. Spread on kitchen towel or paper towels to dry.

To fry.  Heat 1-inch of oil in a medium saucepan to 360 degrees F. Fry potatoes in 3 batches for until golden brown, about 6-7 minutes. Place on paper towel to drain. Sprinkle with salt. Keep warm in low in a 200 degree F oven, if needed.

Add 2 tablespoons oil to  a large skillet on medium high heat. Add chicken. Season with salt and pepper. Saute for 3- 4 minutes until chicken is lightly golden on all sides. Remove from pan. Chicken will not be cooked through.

Reduce heat to medium. Add butter to melt. Add onion and garlic. Cook until onion is translucent, about 5 minutes. Stir in Sazón and peri-peri sauce. Pour in wine. Add chicken and shrimp to skillet. Cover and simmer for 5 to 7 minutes or until chicken is cooked through and shrimp is pink and cooked through. 

To serve, top with fried potatoes. Garnish is parsley and/or lemon, optional. Serve with side of crusty bread.

Makes 2 full servings or 4 half size. 



Recipe Notes:

  • Boiling the potatoes prior to frying brings out the starch for extra crispiness.
  • Substitute wine with beer or chicken broth
  • Cooking the shrimp shell-on or peeled off is a matter of personal preference. Shell-on shrimp will impart more flavor to the broth. Use peeled shrimp for ease of eating.
  • For a slightly lighter version, substitute a portion of the butter with the same amount of olive oil.
  • Larger or smaller shrimp will cook at different rates. Adjust cooking time accordingly.






Subscribe To In Good Flavor

Receive New Posts In Your Inbox. It's Easy!



ALSO FOUND ON IN GOOD FLAVOR




Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
SaveSaveSaveSave

February 04, 2019

MOLTEN CHOCOLATE HAZELNUT STRAWBERRY MUG CAKE FOR TWO

8 Comments

Less than two minutes to cook, chocolate mug cake is one of life's simple pleasures. With a molten center of chocolate-hazelnut-strawberry spread, this one is a treat! If you have never tried mug cakes, now is the time! Plus, this version requires no egg and no dairy!

Molten Chocolate Hazelnut Strawberry Mug Cake For Two
     Instagram   Yummy 

Mug cake has been around for a number of years. I tried to Google its origin but was unsuccessful at determining when it was introduced to the public. After some research, I concluded that mug cake wove its way into the mainstream consciousness around 2012-2013. If anyone wants to take the time to fact check me, please do and let me know...because I'm curious!

Whoever came up with the idea, a big thank you! Mug cakes literally allows me to have my cake and eat it too! I can have a cake craving and be eating a homemade one in five minutes. All the ingredients are mixed and cooked in a cup, and it take less than two minutes to microwave.

January 22, 2019

DECORATED STRAWBERRY FORTUNE COOKIES

6 Comments

Make strawberry flavored fortune cookies for your special someone(s) on Valentine's Day. Personalize the message and customize the decoration. Add sparkling sugar, melted chocolate, or whatever you choose! They are so much fun!

DECORATED STRAWBERRY FORTUNE COOKIES
     Instagram   Yummy 

Valentine's Day is three weeks away but I'm excited to share these cuties early with you! Why am I excited? Mainly because I'm not a huge fan of the commercial fortune cookies. I find them too firm as a cookie and they taste meh. But these are deliciously strawberry flavored and are crunchy without being too hard. They are something I am thrilled about!

I'm new at making fortune cookies. Because I didn't care for them, there was little desire to whip up a batch. After experimenting and adding my own twist, they will be added to my cookie repertoire. Need I even say they are so good!!? 

January 16, 2019

CHICKEN PINEAPPLE AND RICE

8 Comments

This rice bowl with tender chicken breast chunks, sweet pineapple, and supple veggies in a savory sauce is cozy and comforting. Easy to make, it is perfect for a weeknight meal.

Chicken Pineapple and Rice
     Instagram   Yummy 

I'm not a huge outdoor adventure kind of person. Growing up, my family camped every summer. We did it the old-fashioned way: pitched a tent, cooked by fire or propane, weathered through downpours, the whole nine yards. We camped in the woods, down by the seashore, in the plains, and up in the mountains. I was never fond of it and still am not. I don't like germs and I don't like creepy crawlies.
 
So it's a wonder to me why I like to watch survival shows—but not just any. I love Bear Gryll's old series, Man vs. Wild, where he got dropped into the wild (rain forests, desserts, mountain tops, and more) to demonstrate survival skills. In his current show, Running Wild with Bear Grylls, he takes a celebrity along on a 2-day journey through various terrains and teaches his partner hands on skills as well as encourages him/her to face his/her fears. Often times, it is inspiring.