Chicken & Shrimp in Mozambique Sauce – – olive oil, butter, onion (medium, diced), garlic (smashed and diced), beer (12 oz.), Sazon Goya con Azafran, Frank’s Red Hot Sauce, chicken (breast,cut in large chunks), salt and pepper (to taste), shrimp (medium, shelled, de-veined and rinsed), In a heavy pot, heat the olive oil and butter on medium low. Add the onion and sauté for 5 minutes. Add the garlic and sauté 5 minutes more. Do not brown. ; Add the beer, Sazon Goya con Azafran and Frank’s. Stir to incorporate and bring to a boil. Sprinkle chicken with salt and pepper, the add it to the boiling liquid. Reduce heat and simmer for 2 hours. Ten minutes before serving, increase the heat and add the shrimp. The shrimp will turn pink when it is cooked through. ; Serve with Fried Russet Potato Slices, rice and/or soft rolls. ; –