Chicken and Shrimp Mozambique with Fried Potato

Serve this Chicken and Shrimp Mozambique with Fried Potato and 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 potato chunks! I had the meal with Portuguese rolls to sop up all the luxurious sauce. It was divine!!!

Upon testing the recipe, I discovered the two secrets for a fabulous Mozambique sauce—lots of butter and sazón. The latter is a seasoning blend used in Spanish and Latin cooking. I use Sazón Goya, which has several different variations. Look for Sazón Goya con Azafrán if you want to make this recipe. It contains annatto, 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 ones I had at restaurants. And that’s because the MSG provides a special oomph that enhances the flavor. If you want to avoid it altogether, make your own seasoning mix. I found links here and here for making sazón blend without using the additive. Or look for other brands without MSG.

When 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 that 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 that 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 it 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 will be something for me to explore the next time I make this dish!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• 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 make the dish extra flavorful. They can be found in the Goya section of the grocery store, or if you can’t find them 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 spiders/strainers to remove food from cooking liquid. These stainless steel spiders help with a multitude of tasks.

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Chicken and Shrimp Mozambique with Fried Potato

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked, Frying Cuisine:Portuguese Courses:Main Dish Recipe Keys: High Protein C Carbohydrate

Difficulty:BeginnerPrep time: 20 minutesCook time: 50 minutesTotal time:1 hour 10 minutesServings:2 Servings

Description

Serve this Chicken and Shrimp Mozambique with Fried Potato and crusty bread to sop up all the goodness. The spicy, garlicky, buttery, and saffron-infused Mozambique sauce is a sin!

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 (affiliate link)
• 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 hot peri-peri sauce (affiliate link)
• 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

1. For the potatoes: Cover the potatoes with water in a saucepan. Bring to a boil. Par cook for about 6 minutes. The potato should be tender but not falling apart. Drain. Spread on a kitchen towel or paper towels to dry.
2. To fry: heat 1 inch of oil in a medium saucepan to 360 degrees F. Fry potatoes in 3 batches until golden brown, about 6-7 minutes. Place on a paper towel to drain. Sprinkle with salt. Keep warm on low in a 200-degree F oven, if needed.
3. 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. The chicken will not be cooked through.
4. 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 the peri-peri amount to suit your heat level). Add saffron if using.
5. Pour in wine. Add chicken and shrimp to the skillet. Cover and simmer for 5 to 7 minutes or until chicken is cooked through and shrimp is pink and cooked through. 
6. To serve, top with fried potatoes. Parsley and/or lemon garnish are optional. Serve with a side of crusty bread.
7. Makes 2 substantial servings or 3 less hearty appetites.

Notes

• Boiling the potatoes before 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, use fewer tablespoons of butter or the same amount of olive oil. 
• Larger or smaller shrimp will cook at different rates. Adjust cooking time accordingly.

Keywords:Portuguese, Mozambique, Peri Peri, Fried Potato, Chicken, Shrimp

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