Piri Piri Chicken Mozambique Recipe
Why You Will Love This Recipe
Get ready to spice things up with this delicious piri piri chicken! Juicy chicken soaked in a zesty garlic-lemon sauce brings the heat and flavor that will wow your taste buds. It’s super easy to whip up and perfect for impressing friends at dinner. Serve it hot with some rice, and you’ll feel like you’ve taken a trip to sunny Mozambique. Enjoy every bite of this tasty adventure!
Tips for Success
• Ensure the chicken is marinated in the piri piri sauce and lemon juice for at least 30 minutes before cooking to enhance the flavor deeply. If possible, marinate overnight in the refrigerator for even better results.
• When cooking the chicken, avoid overcrowding the pan. This will help achieve a nice sear and prevent steaming. Cook the chicken in batches if necessary, and ensure the pan is hot before adding the chicken.
• Be careful with the amount of salt, especially since sazon goya packets already contain salt. Start with less salt and adjust to taste during cooking to avoid over-salting the dish.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts for this piri piri chicken mozambique recipe?
Yes, you can use chicken thighs instead of chicken breasts. Thighs are generally more flavorful and remain moist during cooking, making them a great substitute.
What can I use as a substitute for piri piri sauce?
If you don't have piri piri sauce, you can substitute it with a mix of hot sauce (like Tapatio or Frank's RedHot) combined with some olive oil, chili powder, and lemon zest for a similar flavor profile.
How should I store leftover piri piri chicken?
Store any leftover piri piri chicken in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage, but make sure to consume it within 2 to 3 months for the best quality.
Recommended Drink Pairings
- Chardonnay: Its crisp acidity complements the richness of the chicken and balances the spices.
- Pilsner: The light and refreshing nature of a pilsner pairs well with the heat of the piri piri sauce.
- Lemonade: A sweet and tangy lemonade provides a refreshing contrast to the savory flavors of the dish.
- Black Tea: The robust flavor of black tea can enhance the spices and provide a nice counterpoint to the meal.
- Malbec: This red wine's bold fruitiness complements the grilled chicken and spices beautifully.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- In a large frying pan, sauté the chicken cubes in the olive oil on medium to high heat and season with the teaspoon of salt.
- Once cooked through, remove the chicken and set aside in a bowl.
- Add the onions and garlic to the pan along with 1 tablespoon of the butter and stir as it cooks.
- Pour half of a beer, 6 oz, into the pan and stir to deglaze the pan.
- Add the chicken back to the pan along with the piri piri sauce, lemon juice, two packets of sazon goya, and the rest of the butter.
- Let it simmer for 2 to 3 minutes on medium heat while stirring occasionally.
- Once done, remove from the pan and place onto a serving platter.
- Garnish with the chopped coriander and lemon quarters.
- Serve along with some rice while hot.
Adapted from a Recipe by: easyportugueserecipes.com
Nutritional Facts (Per Serving)
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Reviews (9)
3 tablespoons of garlic powder or granulated garlic
2  tablespoons of salt
2 tsp of freshly ground black pepper
1 tsp of dried Mexican oregano
1/2 tsp of turmeric powder
and a pinch of cumin
Good luck.
PR