Muamba De Galinha Angolan Chicken Stew Recipes

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MUAMBA DE GALINHA (ANGOLAN CHICKEN STEW)



Muamba De Galinha (Angolan Chicken Stew) image

This is the national dish of Angola, at least according to Wikipedia. It gets is characteristic flavor from red palm oil which gets its color from lycopene. It is also antioxidant rich and studies have shown it can help prevent heart disease by regulating the balance between good and bad cholesterol. You can find it in health food stores. Serve this dish with boiled yuca (cassava) or over rice. Prep time does not include marinating time.

Provided by threeovens

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons fresh lemon juice (1 lemon)
4 garlic cloves, crushed
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1 chicken, quartered
1/2 cup red palm oil
3 onions, chopped
1 chili pepper, left intact
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

Steps:

  • Combine lemon juice, 2 of the garlic cloves, salt, and chili powder; rub all over chicken and marinate at least 1 hour up to overnight.
  • Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary.
  • Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour.
  • Add squash, chicken broth, and okra; coom until vegetables are tender, about 15 minutes.
  • Serve with boiled yuca or over rice.

CHICKEN MUAMBA



Chicken Muamba image

Provided by Nympha Nzeribe

Categories     Main Course     Main Dish

Number Of Ingredients 13

3 ½lb whole chicken
1 6 ounce can tomato paste
1 large fresh tomato
1 garlic clove, crushed
1 onion ( diced)
½ cup chunky peanut butter
2 tablespoons palm oil
1 bay leaf
1 teaspoon thyme
1 teaspoon salt
1 teaspoon black pepper
1 1 hot pepper
½ lb frozen okra

Steps:

  • Simmer chicken covered in water with bouquette garnis until it's falling off the bone.
  • Never boil meat that makes it rubbery. Pull meat off the bone and reserve stock.
  • Sauté onion, hot pepper and garlic in oil until translucent. Add tomato.
  • Stir in tomato paste and about 1/2 C stock.
  • Add peanut butter.
  • You should end up with a sauce that is similar in texture to spaghetti sauce. Add more stock if needed.
  • Return chicken to the pan and simmer for a few minutes to infuse the flavors.
  • Serve over rice.

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