Chicken and Shrimp Mozambique With Fried Potato

Name: Chicken and Shrimp Mozambique With Fried Potato
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2
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, deveined and patted dry (peeled or unpeeled is your choice); 2 cups wine (I like dry white); 2 tablespoons hot peri-peri sauce; Parsley and or lemon for garnish, optional; 1 1/2 pound russet potato, peeled and cut into 1/2-inch dices; Vegetable oil for frying; dash of salt

by In Good Flavor

2 Servings

1 hr 10 min

I love Portuguese food, and one of the most enjoyable dining out dishes I have ever had was a chicken and shrimp Mozambique. It was filling, comforting, and full of flavor. After feasting on a gargantuan plateful, I was determined to recreate it at home.

Chicken Mozambique is a Portuguese dish with an African influence. I’ve had variations of the dish: with just chicken, just shrimp, and a combo of both. I prefer the combo because it provides the best of both worlds.

In my version, chicken and shrimp are cooked in a saffron-infused garlicky and buttery sauce. It’s served with fried potato chunks. The potato also soaks in the savory and spicy broth. Be warned, there is a lot of butter. But that’s one of the appeals of the sauce and why it’s so good! You can lighten it up slightly by reducing the amount. It’s definitely a special occasion meal when I go full-on butter!

Instead of potato, try rice or Portuguese rolls (or any crusty bread) to soak up every bit of the tasty sauce.

The recipe makes 2 generous portions, but it could easily serve 3 less hearty appetites. If you try this, I hope you will fall in love just as I did!

The original post is at In Good Flavor.

chicken and shrimp mozambique with fried potato

Chicken and Shrimp Mozambique With Fried Potato

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Recipe details

Yield 2 Servings
Time spent: Prep time: 20 Minutes Cook time: 50 Minutes Total time: 1 hr 10 min

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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, deveined and patted dry (peeled or unpeeled is your choice)
2 cups wine (I like dry white)
2 tablespoons hot peri-peri sauce
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 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 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 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.
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.
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 of choice). Add saffron, if using.
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.
To serve, top with fried potatoes. Garnish is parsley and/or lemon, optional. Serve with a side of crusty bread.
Makes 2 substantial servings or 3 less hearty appetites.

Tips

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.

Comments

Barb Van Dusen-Butler on Feb 13, 2023

What is Sazón Goya con Azafrán and where do I find it?
is there anything that can be substituted for it?

Like Reply
- In Good Flavor on Feb 14, 2023
  
  If your store has a Goyga spice section, try looking in there. You can also find it online on Amazon, although it’s more expensive online. In a pinch, you can use a combination of garlic powder, saffron, and turmeric. You might need to increase the salt to taste. I hope this helps.
  
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Chicken and Shrimp Mozambique With Fried Potato

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