This is Portuguese version of Chicken Piri Piri. My family loves spicy food and just as a bottle of Piri Piri sauce is a standard in my fridge, so is it in every Portuguese home.
Chicken Mozambique
Servings
8 Servings
Ingredients
- 6 cloves garlic pressed
- 2 teaspoon salt
- 2 bay leaves
- 5 teaspoon paprika
- piri piri to taste*
- 2 cups coconut milk
- 2 medium sized chickens cut into portions we call them braai packs
- juice of 1 lemon
- 1/4 cup non-dairy margarine
- 1/4 cup olive oil
Instructions
- In a large bowl, mix the garlic, salt, bay leaves, paprika and piri piri to a paste. Add the coconut milk.
- Place the chicken in the coconut milk marinade for at least 6 – 8 hours, turning often.
- 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.
Sounds interesting but definitely NOT Mozambique. No marinade, beer or wine, garlic, hot pepper or sauce, Sazon, olive oil and/or butter.
Also marinade ? And grill? No absolutely not chicken Mozambique.
Pan on burner, little bit of olive oil, roast the garlic a bit (minced is better) then add the cut up chicken, hot sauce (gonsalves if you want traditional Portuguese hot sauce) butter, beer or whine, Goya, lemon juice and parsley, let simmer and cook until chicken is fully cooked and tender. Remove of heat, top rice with chicken and sauce. Bam chicken Mozambique.
This is pretty much just grilled chicken with a curry type of sauce at that point.
This is not chicken Mozambique and whoever told you it was lied. We don’t use coconut milk lmao
Hot sauce, beer or whine, butter, garlic, Goya is a good addition and a little bit of lemon juice and parsley… diced up chicken is more common with it. Made with rice and fries!
– a Portuguese grandchild who was forced to carefully watch my Vavo that came straight from Portugal.
This is not chicken Mozambique lol. Don’t label it as so
Interesting, was told coconut milk was used to soften and tenderise the chicken (secret ingredient from a restaurant in Mozambique) and as there was an abundance of coconut trees in Mozambique it seemed to make sense. I know other companies use buttermilk for their chicken so as we can’t do that coconut milk worked so well. It calmed down the 🌶️ chillies.