In Good FlavorServe this Chicken and Shrimp Mozambique with Fried Potato along with crusty bread to sop up all the goodness. The spicy, garlicky, buttery, and saffron infused Mozambique sauce is a sin!
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!!!
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.
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.
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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!
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- If you don’t like to deep fry, use an air fryer to cook the potatoes. It makes crispy potatoes without the mess of pan frying. And it’s lighter and healthier too. I have this model and have been very happy with it.
- These Sazon packets are what make the dish extra flavorful. They can be found in the Goya section of the grocery store. If you can’t find it locally, they can be found online.
- My hot sauce of choice for this dish is Nando’s Peri Peri Sauce. It comes in varying degrees of heat, but I prefer hot.
- I love using spider/strainers to remove food from cooking liquid. These stainless steel spiders help with a multitude of tasks.
YOU MIGHT ALSO LIKE THESE RECIPES:
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Chicken and Shrimp Mozambique with Fried Potato
Description
Serve this Chicken and Shrimp Mozambique with Fried Potato along with crusty bread to sop up all the goodness. The spicy, garlicky, buttery, and saffron infused Mozambique sauce is a sin!
Ingredients
For the Fried Potatoes:
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 (adjust peri peri amount to suit your heat level of choice). Add saffron, if using.
- 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 substantial servings or 3 less hearty appetites.
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, cut down on a few tablespoons of butter, or substitute with the same amount of olive oil.
- Larger or smaller shrimp will cook at different rates. Adjust cooking time accordingly.
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This is so our kind of meal, Thao!! I love jambalaya and this kind of reminds me of that! Have a great weekend, my friend
I get what you mean. There are similarities. In both cases there are a mixture of protein and lots carbs; and both are full of flavor—always a winning combo! You have a wonderful weekend to, dear. 🙂
My mouth was watering as you described this. How lucky you are to have a source of good Portuguese food for inspiration!
Lol! It makes mine too! ???? I haven't tried any Portuguese food I haven't liked yet. It is a fantastic cuisine.
I think about 90% of the recipes you post are things that I want to eat right away, no exception here, this is exactly the kind of food I immediately crave.
Oh my gosh!! Thank you, Adina! You don't know how flattered I am! I look at your recipes and think the same, especially all those wonderful baked goods I have never had before. ????????
I have every thing in my kitchen to prepare this dish including the Sazón Goya con Azafrán. Thanks for sharing the recipe.
That's great!! I hope you'll like it Karen!! Thanks for letting me know! ????
Great meal!
I was looking for a good Mozambique recipe and came upon this one. I know the New Bedford area well, and there's a restaurant near me that serves a great Chicken Mozambique. I made your version and followed the recipe to a T, with the exception of Saffron, as I had none. For the fried potatoes I sliced them thin on a mandalin and fried them up. This recipe was totally delicious with just the right amount of heat. I will be making this again and again. Thank you for sharing this recipe!!
Thank you!!!
I'm so glad you tried this recipe and enjoyed it, Susan!! I like to add saffron for a little more luxuriousness, but it is not necessary since there is already some in the Sazon seasoning. The sliced potatoes must have been yummy! I have had them both ways—you can't go wrong. I'm so truly you stopped by to me let me know about your success! It made my day!!
It’s kind of ironic that I’m also in New Bedford MA & have had this dish many of times at restaurants in the area. l’ve aslo cooked my own version which is basically the same recipe as yours. My point for looking was over the weekend I had this same dish from a New Bedford Portuguese restaurant & wanted to see if I was using the same ingredients. In my house we are Portuguese & eat Portuguese meals everyday so this isn’t new to me but very interesting.
I’m so glad to hear from a New Bedford resident! I have had mozambique at a few restaurants in New Bedford, but I was blown away by End Zone’s. I haven’t been to the restaurant in about 4 years. A friend from the area said the restaurant’s quality of food is not the same anymore. My version is my best attempt to replicate the version that I had. I didn’t discover Portuguese food until I was a adult. How lucky you are to have grown eating the cuisine all your life! Thanks for stopping by!!
This looks fabulous! I might have to use fewer potatoes, cause… carbs. But the combination is wonderful!
Portuguese food is delicious but they tend to be carb-heavy. I absolutely understand for desire to reduce the potatoes!!