Chicken and Shrimp Mozambique With Fried Potato

2 Servings
1 hr 10 min

I love Portuguese food, and one of the most enjoyable dine 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 platterful, 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 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 lightened it up slightly by reducing the amount. It’s definitely a special occasion meal when I go full on butter!

Instead of potato, you can serve with rice or Portuguese rolls (or any crusty bread) to sop up every bit of the tasty sauce. I like to have the bread option regardless. But that’s just me :)

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!

Original post is at In Good Flavor.

Chicken and Shrimp Mozambique With Fried Potato
Recipe details
  • 2  Servings
  • Prep time: 20 Minutes Cook time: 50 Minutes Total time: 1 hr 10 min
Show Nutrition Info
Hide Nutrition Info

  • 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

For the potatoes: Cover potato with water in a saucepan. Bring to a boil. Par cook for about 6 minutes. 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 for until golden brown, about 6-7 minutes. Place on paper towel to drain. Sprinkle with salt. Keep warm in 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. 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 peri peri amount to suit your heat level of choice). Add saffron, if using.
Pour in wine. Add chicken and shrimp to 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 side of crusty bread.
Makes 2 substantial servings or 3 less hearty appetites.
  • 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.
In Good Flavor
Want more details about this and other recipes? Check out more here!
  • Barb Van Dusen Butler 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?

    • In Good Flavor 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.