Muamba De Galinha Chicken Muamba Recipes

MUAMBA DE GALINHA (ANGOLAN CHICKEN STEW)

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.

MUAMBA DE GALINHA (CHICKEN MUAMBA)

Steps:

• Squeeze the lemon juice over the chicken and allow to marinate for about an hour.
• Add the oil to a deep frying pan and heat on high heat.
• Place the chicken in the pan and brown on all sides then add the onion, garlic, whole chilli and tomato. Stirring occasionally, cook over medium heat for about half an hour then add the squash and cook for an additional 15 minutes before adding the canned palm soup base and the okra.
• Simmer for a few minutes until the okra is tender, season and serve with rice or a maize-based fufu.

CHICKEN MUAMBA

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.