Muamba De Galinha (Angolan Chicken Stew) Recipe-
Ingredients:
- 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, quartered
- 1/2 cup red palm oil (a must ingredient, for authentic Angolan flavor)
- 3 onions, chopped
- 1 red or orange habanero pepper, left whole
- 3 tomatoes, quartered
- 1 lb. butternut squash or 1 lb. pumpkin, cut into 1-1/2-inch cubes
- 1 cup chicken broth
- 1/2 lb. frozen okra, thawed, or canned okra, drained
Directions:
- 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 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, squash, and okra. 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.
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