Muamba Chicken aka Muamba de Galinha – An aromatic Angolan Chicken Stew , flavored with garlic , chilli , vegetables and cooked in palm oil. Lip-smacking good and filling weeknight meal!
For a while now, palm oil has had a bad rap- not eco-friendly, contains saturated fat and not good for the body. In the recent years, that theory is quickly changing into palm oil is good for you, and “labeled better for you than butter”.
With all these chattering going on about palm oil, nothing could surprise me more than finding palm oil at Trader Joes.
Yes, you heard right Trader Joes. What!
I just couldn’t believe it! I read the labels again and just had to put it to the taste test. AND folks, it sure is palm oil and their selling point is eco-friendly palm oil. So check it out when you visit your Neighbor hood Trader Joes.
If you are new to pam oil, this is a great recipe to start off with.
Chicken muamba is an extremely popular chicken stew in Central Africa and most would say, it is Angola’s National dish. It is rich with the aromatic flavors of garlic, tons of onions, spiced up with hot pepper and thickened with okra.
Here, the chicken is first marinated with garlic, paprika and salt then seared with in red oil. (I used half palm oil and half canola oil). Then it is simmered with all the other ingredients until the chicken is thoroughly cooked and the flavors come together.
When searing chicken, it is best to marinate, however it is not compulsory. You may proceed with salt and pepper.
Watch How To Make It
Muamba Chicken aka Muamba de Galinha – An aromatic Angolan Chicken Stew , flavored with garlic , chilli , vegetables and cooked in palm oil.
- 3 – 3 1/2 pound chicken cut in pieces
- Juice ½ lemon optional
- 1 teaspoon white pepper
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon chicken bouillon powder
- ¼ cup canola oil
- ¼ cup palm oil
- 4-5 garlic minced
- 2-3 onions sliced
- 2 tomatoes diced
- 1 teaspoon white pepper
- 1 teaspoon smoked paprika
- Whole hot pepper pierced chili, Scotch bonnet
- ½ -1 pound butternut squash cut into large cubes
- 18-20 Okra sliced in half
- 2 cups or more chicken broth or water
- Salt to taste
Place chicken in a large bowl or saucepan, rub with lemon juice ,
Then add salt, garlic, white pepper and chicken bouillon.
Mix chicken with a spoon or with hands until they are well coated, set aside.
When ready to cook, heat up large saucepan with palm and canola oil, then add chicken, brown both sides for about 4-5 minutes.
Add garlic, chili pepper and smoked paprika, stir for about a minute then add onions and tomatoes, sauté 2-3 minutes until onions is translucent.
Add chicken stock if necessary to prevent any burns
Next add chicken stock or water (about 2 cups or enough to cover chicken. Add chicken bouillon, and squash. Bring to a boil and let it simmer until sauce thickens, it might take about 20 or more depending on the type of chicken used. Throw in okra, continue cooking until desired texture is reached about 5 minutes or more
Adjust for salt, pepper and stew consistency.
Serve warm with Cornmeal mash or rice.
- You may substitute butternut squash with pumpkin, or sweet potatoes.
- I throw in the okra towards the end, because I like the it slightly crunchy.