Description
Chicken Mozambique is a flavorful Portuguese-inspired dish featuring tender cubed chicken cooked in a garlicky butter and white wine sauce, seasoned with Sazon Goya Azafran and a spicy kick of Frank's Red Hot Sauce. Served over fluffy white rice, this hearty dish combines rich, bold flavors with a comforting texture, perfect for a family meal or casual gathering.
Ingredients
Chicken Mozambique
- 2 lbs chicken breast, cut into cubes
- 3 packs Sazon Goya Azafran Seasoning
- 1-1/2 sticks butter (12 tablespoons)
- 3 cloves garlic, minced
- 2 tbsp Frank's Red Hot Sauce
- 8 oz Portuguese white wine
Optional Side
- 1-1/2 cups white rice
Instructions
- Cut Chicken: Cut the chicken breasts into bite-sized cubes to ensure even cooking and better absorption of flavors.
- Mince Garlic: Finely mince the garlic cloves to release maximum flavor into the dish.
- Saute Garlic and Butter: In an extra-large frying pan or shallow stockpot, melt the butter over medium heat, then add the minced garlic and sauté until the garlic becomes translucent and fragrant, about 2-3 minutes.
- Add Chicken and Wine: Add the cubed chicken to the pan along with the Portuguese white wine. Stir to combine and distribute flavors evenly.
- Cook and Add Spices: Continue cooking the chicken over medium heat, stirring occasionally. When the chicken starts to look cooked on the outside, add the 3 packs of Sazon Goya Azafran Seasoning and 2 tablespoons of Frank's Red Hot Sauce, stirring well to coat the chicken.
- Simmer: Reduce the heat to medium-low and let the chicken simmer gently for 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Prepare Rice and Serve: While the chicken simmers, cook the white rice separately according to package instructions. Serve the Chicken Mozambique over the rice, spooning extra sauce over the top for a rich, flavorful meal.
Notes
- Adjust the amount of hot sauce according to your preferred spice level.
- Portuguese white wine adds authentic flavor but can be substituted with any dry white wine or chicken broth if unavailable.
- Ensure chicken is cooked through by checking that it is no longer pink inside before serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
