Chicken Mozambique Food

CHICKEN MOZAMBIQUE - OUR PORTUGUESE RECIPE

Steps:

• Cut chicken into cubes
• Mince the garlic cloves
• Add the garlic and butter to an extra-large frying pan or shallow stockpot
• Saute the garlic and butter on medium heat until the garlic begins to turn translucent.
• Add the Chicken and wine to the pot
• Continue to cook on medium heat. Once the chicken begins to look cooked on the outside, add the Sazon Goya spices and hot sauce.
• Simmer for 20 minutes on medium-low heat.
• Prepare the rice in a separate pot, and top it with the Chicken Mozambique. You can add extra Mozambique sauce from the pan to the rice for a delicious dish!

PORTUGUESE CHICKEN MOZAMBIQUE

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.

CHICKEN MOZAMBIQUE

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

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.

CHICKEN MOZAMBIQUE

Steps:

• 1. In a large bowl, mix the garlic, salt, bay leaves, paprika and piri piri to a paste. Add the coconut milk. 2. Place the chicken in the coconut milk marinade for at least 6 - 8 hours, turning often. 3. Remove the chicken from the marinade. Mix the marinade with the lemon juice, margarine and oil. Bring to a boil and use this mixture to baste the chicken which should be grilled over medium coals. Serve the chicken with any remaining marinade, but boil up the remaining marinade first as raw meat has been marinating in it and this could be a health hazard. *Mimi's Piri Piri Sauce There are dozens of recipes for piri piri sauce. I prefer this very simple one. Piri piri chillies are VERY HOT. Unless you grown your own, they may be bought as dried, whole chillies. If you are using fresh chillies, crush or slice them, place them in a jar or bottle (preferably on with a cork top), add 2 cloves of crushed garlic, a small piece of lemon rind, 1 tsp lemon juice and 1 tsp salt. Fill the rest of the bottle with two-thirds mixed olive and cooking oil and one-third vinegar. Cork the bottle and shake once a day. Leave for at least 10 - 15 days before using.

CHICKEN MOZAMBIQUE

Steps:

• Boil all ingredients except for the chicken and potatoes. Once it boils let boil for 2 minutes.
• Then add cut chicken. Turn to low heat. When chicken is cooked, remove and place in bowl just chicken not the broth.
• Now fry potatoes in oil. After potatoes are fried, add them to the broth and let cook for 5 minutes to add flavor. You now will remove potatoes and place then in bowl with the chicken.
• Mix chicken and potatoes. Now add broth over the chicken and potatoes; mix again. Place in one of your favorite serving platters decorate if you like with black olives.