Chicken Mozambique Our Portuguese Recipes

PORTUGUESE CHICKEN MOZAMBIQUE

Portuguese Chicken Mozambique image

A popular, traditional Portuguese chicken recipe that is made with a variety of spices and simmered in a delicious sauce. Serve it with rice, french fries, or over mashed potatoes.

Provided by Amy Desrosiers

Categories Dinner

Time 40m

Number Of Ingredients 8

Ingredients

2 lbs white meat chicken (cut into small cubes )
3 packets Sazon Goya Spice ( con azafran)
6 cloves garlic
1 shallot (small, minced )
12 tbsps unsalted butter
2 tbsps red pepper sauce (*add more if you like heat)
8 oz white cooking wine (or full-flavor beer)
2 tbsps fresh parsley

Steps:

First, you will need to cut the white meat into smaller chunks.
Clean your cutting board and knives and mince your shallot, garlic, and parsley.
Add your butter, garlic, and shallot to your stock pot. Stir fry until fragrant.
Dump the meat pieces into the pot and cook with the garlic, and shallots for about 5 minutes until chicken is golden brown.
Pour in the beer, Goya Foods Sazon con azafran, and pepper sauce. Stir fry for another 5 minutes. By this time to the chicken should be pretty much cooked.
Allow dish to simmer over low-medium heat for an additional 15 minutes.
Sprinkle with parsley, and serve over white rice, french fries, or homemade mashed potatoes.

Nutrition Facts : ServingSize 1 portion, Calories 567 kcal, Carbohydrate 3 g, Protein 29 g, Fat 46 g, SaturatedFat 21 g, Cholesterol 174 mg, Sodium 227 mg, Fiber 1 g, Sugar 1 g

HOMEMADE PORTUGUESE CHICKEN

Homemade Portuguese Chicken image

This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!

Provided by Juliette D.

Categories World Cuisine Recipes European Portuguese

Time 9h10m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup lemon juice
4 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon chili powder, or to taste
1 teaspoon red pepper flakes, or to taste
1 bay leaf
½ teaspoon ground black pepper
4 chicken leg quarters
1 pinch sea salt to taste

Steps:

Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 491.6 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 34.5 g, Fiber 1.4 g, Protein 40.2 g, SaturatedFat 7.6 g, Sodium 660.8 mg, Sugar 0.7 g