Muamba De Galinha (Angolan Chicken Stew) Recipe-
- 3 tbsp. fresh (or pure bottled) lemon juice
- 4 garlic cloves, crushed and minced
- 1/2 teaspoon salt
- 1 1/2 teaspoons chili powder
- 1 whole chicken, deboned, skinned, and chopped into large bite-sized chunks
- 1/2 cup red palm oil (a must ingredient, for authentic Angolan flavor)
- 3 onions, chopped
- 1 red or orange habanero pepper, minced
- 3 medium potatoes, peeled and chopped into bite-sized chunks
- 3 large carrots, peeled and cut into 1/2″ thick rounds
- 1 cup chicken broth
- fresh parsley sprigs, for garnish
- Blend together the chili powder, salt, 2 of the minced garlic cloves, and lemon juice; rub the mixture thoroughly all over the chicken and let it marinate for at least 1 hour, and as long as overnight.
- In a Dutch oven, heat the oil over medium heat, and brown the chicken chunks equally on all sides.
- Next add in the remaining garlic, onion, tomatoes, and chili pepper and tomatoes. Bring to a boil. Reduce the heat, cover, and let simmer until the chicken is nice and tender – this usually takes about one hour.
- Lastly, add in the chicken broth, potatoes, and carrots. Let the entire dish cook about another 15 minutes, or until the vegetables are tender.
- Traditionally, Muamba De Galinha is served with boiled yuca (also known as cassava) root or over rice. Garnish each serving with fresh sprigs of parsley.
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