Chicken and Shrimp Mozambique with Fried Potatoes

Chicken and Shrimp Mozambique with Fried Potatoes


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, peeled or divined with shell on and patted dry
2 cups wine (I like dry white)
2 tablespoons peri-peri (start out with less and add more to taste, if needed)
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. 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 full servings or 4 half size. 

Recipe Notes:

  • 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, substitute a portion of the butter with the same amount of olive oil.
  • Larger or smaller shrimp will cook at different rates. Adjust cooking time accordingly.