Chicken Mozambique

Chicken Mozambique is a flavorful Portuguese-inspired dish featuring tender chicken simmered in a zesty, saffron-infused garlic and lemon sauce. Popular in Portuguese communities, especially in New England, this dish pairs beautifully with rice, crusty bread, or even fries to soak up its irresistible sauce.

Its roots trace back to Portuguese colonial influences, blending European cooking techniques with bold African flavors. The use of piri-piri sauce or hot pepper sauce adds a fiery kick, but you can adjust the spice to your liking.

Ingredients:

• 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric or a pinch of saffron threads
• ½ teaspoon crushed red pepper flakes (optional)
• ½ cup dry white wine
• 1 cup chicken broth
• ¼ cup fresh lemon juice
• 2 tablespoons piri-piri sauce or hot pepper sauce (adjust to taste)
• ¼ cup chopped fresh parsley
• Kosher salt and freshly ground black pepper, to taste

Instructions:

1. Season the chicken pieces with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
2. Add the chicken and sear until golden brown on all sides, about 5-6 minutes.
3. Transfer the chicken to a plate and set aside.
4. In the same skillet, melt the remaining butter.
5. Add the onion and sauté until soft and translucent, about 3-4 minutes.
6. Stir in the garlic, paprika, turmeric, and red pepper flakes, cooking until fragrant, about 1 minute.
7. Pour in the white wine, scraping up any browned bits from the bottom of the pan.
8. Let it simmer for 2-3 minutes to reduce slightly.
9. Add the chicken broth, lemon juice, and piri-piri sauce, stirring to combine.
10. Return the chicken to the skillet, ensuring it’s submerged in the sauce.
11. Reduce the heat to medium-low and simmer for 10-12 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
12. Sprinkle the dish with fresh parsley.
13. Serve hot over steamed rice, with crusty bread, or alongside fried potatoes to soak up the flavorful sauce.