Description
This bold and buttery Chicken Mozambique recipe combines tender chicken with saffron, garlic, wine, and a touch of spice. A classic Portuguese-American dish perfect for weeknights or family gatherings.
Ingredients
2 lbs chicken breast, cubed (boneless, skinless)
1 ½ sticks unsalted butter
3 garlic cloves, minced
3 packets Goya Sazon with Azafrán
2 tablespoons hot sauce (Frank’s Red Hot or Piri Piri)
8 oz dry white wine or beer (avoid light beer)
Cooked white rice (for serving)
Instructions
1. Cube your chicken into bite-sized chunks and pat dry.
2. Mince the garlic cloves.
3. In a deep skillet, melt butter over medium heat and sauté garlic until fragrant.
4. Add chicken and stir to coat in the garlicky butter.
5. Pour in white wine or beer and cook for 5–7 minutes until chicken is no longer pink.
6. Add Sazon packets and hot sauce. Stir to combine.
7. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
8. Serve hot over rice or with crusty bread.
Notes
Swap wine with chicken broth and a splash of apple cider vinegar for a non-alcoholic version.
Use turmeric and paprika if Sazon is unavailable.
Dark meat or boneless thighs also work—just extend cooking time by 5 minutes.
Leftovers keep well in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese-American