Muamba De Galinha

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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
  1. 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.
  2. In a Dutch oven, heat the oil over medium heat, and brown the chicken chunks equally on all sides.
  3. 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.
  4. Lastly, add in the chicken broth, potatoes, and carrots. Let the entire dish cook about another 15 minutes, or until the vegetables are tender.
  5. 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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