Best Chicken Mozambique Recipes

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CHICKEN MOZAMBIQUE



Chicken Mozambique image

A spicy, Portuguese dish. Traditionally served with rice & fries. I recently posted the version made with shrimp as well!

Provided by Tara Pacheco

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 8

24 oz chicken
1 medium onion, diced
2 Tbsp chopped garlic
4 Tbsp butter
2 sazon goya (con azafran)
12 oz beer
4 oz hot sauce
1/2 lemon

Steps:

  • 1. In a medium-sized pan, sauté chicken in two tablespoons of butter until cooked through. Remove from pan and set aside. Sauté onions and garlic with remaining two tablespoons of butter. Deglaze the pan with the beer, and return the chicken to the pan. Add hot sauce and simmer for two to three minutes, stirring occasionally. Add remaining ingredients, and simmer an additional minute.

MOZAMBIQUE CHICKEN



Mozambique Chicken image

Make and share this Mozambique Chicken recipe from Food.com.

Provided by Member 610488

Categories     Chicken Thigh & Leg

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 ounces tamarind paste
1 1/2 cups boiling water
6 ounces dry white wine
hot pepper sauce, to taste
2 teaspoons kosher salt
1/4 cup parsley, chopped
4 scallions
4 lbs chicken, thighs-legs
2 yellow onions, grated
2 tablespoons butter
4 garlic cloves, minced

Steps:

  • Dissolve the tamarind paste in boiling water to make a smooth puree, adding water as needed to reach the consistency of tomato sauce. Chop the parsley leaves, reserving stems and set aside. Separate the scallion greens from the white parts. Leave the greens whole and chop the white parts. Set aside.
  • Mix the tamarind puree, white wine, hot pepper sauce to taste and salt to make the marinade. Tie the parsley stems and scallions greens in a bunch and add to the marinade. Pour the marinade over the chicken pieces, mix well and let marinate for at least 2 hours or overnight in the refrigerator.
  • Preheat oven to 325 degree F.
  • In a large frying pan, brown the grated onions and chopped white parts of the scallions in the butter (or margarine). Add garlic and cook for 30 seconds. Remove the bouquet garni from the chicken and discard. Add the chicken pieces to the frying pan and mix well.
  • Arrange the chicken pieces in a single layer in a baking pan and spoon the remaining marinade over the chicken. Bake, turning the chicken and basting from time to time to allow even browning, until the meat is tender and the sauce is nice and thick (50-60 minutes). If the sauce seems to be thickening too quickly, add a bit of chicken stock or water during the cooking, as needed.
  • Garnish with chopped parsley. Serve with fresh creamed corn and additional hot pepper sauce on the side.

Nutrition Facts : Calories 774.7, Fat 49.6, SaturatedFat 15.5, Cholesterol 237, Sodium 1034, Carbohydrate 17.6, Fiber 2, Sugar 13, Protein 57.6

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