If you are looking for something fun and exciting with a Portuguese twist for those Spring baseball games or just to enjoy with your family tonight for dinner. Try this super easy and quick recipe for Chicken Mozambique Sandwiches! While hot dogs and hamburgers definitely have their place all summer long, it won’t be long before they can become less than desirable. Throw this in the mix and keep um guessing.
A good Mozambique sauce is a staple all year long. Traditionally, Mozambique sauce is paired with shrimp, but it has proven to have great results with chicken. Check it out and try it with whatever protein you would like.
Start by slicing up a large onion. Traditionally, onions are minced for Mozambique, but since we are making a sandwich, I thought it would be extra yummy to have some nice onions on top of our sandwich. (If you are not a fan of onions, try not to leave them out, instead ether do it this way and remove later or mince and they will melt right in. You need the onion flavoring though.)
Saute the onions on medium in olive oil until they soften. Then add half a stick of butter.
Once the butter melts in, add minced garlic.
After about a minute or so, add in a packet of saffron seasoning. (If you don’t have saffron seasoning in your neck of the woods, just add in 6-8 tendrils of actual saffron and about a teaspoon of salt)
This is what you should have.
Slice two chicken breasts about 1/4″ – 1/2″ thick.
Add in the chicken… You want to coat all that yummy saffron seasoning directly on the chicken for just about a minute. (It’s a crazy color, right?)
Next, add in a glass of dry white wine. (about a cup… beer can be substituted here)
Add in your favorite hot sauce, or whatever you have on hand, to taste… if you aren’t into spice, leave it out, no biggy, there is still a ton of flavor going on.
If you have some fresh parsley around, add some in… it’s not totally necessary, but I like it. Simmer for 5-8 mins and your done with the chicken part of this sandwich. If you want to serve this over rice, it’s super good!
I like to make a kind of aoli sauce to top my sandwich, here’s how I do it:
Measure about a half cup of mayo. (If you prefer a healthier option, you can use Greek yogurt here, gives if a bit of a tang)
Add in about half a cup of broth and wisk to combine
Now we want to intensify some of the flavors we used. So add in about 1/2 t. garlic powder and some hot sauce. Wisk.
Lastly, add in some paprika. This is Hungarian paprika, its got a spicy kick, whatever you have on hand works too. And you’re done… If you have extra after the sandwich… Keep it! This would be really yummy over some fish or shrimp.
Now just a couple of preparations to build your sandwiches:
Find some sub rolls.
Cut down the middle using a serated knife.
Toast up your sub roll with some butter.
Slice up some Swiss cheese.
Build your sandwiches by first placing in the cheese. Then add the piping hot chicken, don’t forget to grab some of those onions to place on top and then top with the sauce. And wala, you’re done!
Recipe for Chicken Mozambique Sandwich:
(Serves 4)
For the chicken:
2 boneless skinless chicken breasts, sliced thinly
2 T. olive oil
1/2 stick butter
1 large onion, sliced
2 cloves garlic, minced
1 cup dry white wine
1 packet saffron seasoning
hot sauce to taste
For the sub sauce:
1/2 c. prepared mayonnaise (or Greek yogurt)
hot sauce to taste
1/2 t. garlic powder
pinch of paprika
For the Sandwich:
4 torpedo rolls or sub roll of your choice
1 t. butter
8 slices swiss cheese
Directions:
Chicken:
Saute onions until soft in olive oil over medium heat. Melt in butter. Add in garlic, continue to saute one minute. Add in saffron seasoning. Add in chicken to coat with spices. Add in remaining ingredients. Cook for about 5-8 minutes until chicken is cooked through. (Wine should come to a boil)
Sub Sauce:
In a medium bowl add in 1/2 c. Mozambique broth with mayo, garlic powder, hot sauce and paprika. Wisk. Set aside.
Putting the sandwich together:
Toast the sub roll with butter. Cut down the middle to allow for stuffing. Layer cheese, chicken, onions (from the chicken recipe) and top with sub sauce.