Muamba Chicken
Angolan Chicken Stew
Ingredients
- 2 1/2 Lbs Chicken
- 1/2 Lemon
- 3 Tsp Fine Sea Salt
- 1 1/2 Tsp Black Pepper
- 1/2 Tsp Garlic Powder
- 1 Small Onion
- 2 Small Vine Tomatoes
- 2 Large Red Cherry Peppers
- 1 Tbsp Olive Oil
- 2 Tbsp Tomato Paste
- 2 Chicken Bullion Cubes
- 1 1/2 Tbsp Palm Oil
- 2 Tbsp Smooth Peanut Butter
- 2 Cloves Garlic
- 3 Small Bay Leaves
- 1 Sprig Thyme
- 2 C Pumpkin
- 1 C Frozen Okra
Instructions
- Rinse and clean 2 ½ pounds of chicken. After rinsing with cold water, I clean my chicken by rubbing all pieces of chicken with half a lemon.
- Sprinkle and rub into the chicken 3 Tbsp fine sea salt (I use Pink Himalayan), ½ Tsp of black pepper, and ½ Tsp of garlic powder.
- Marinade your chicken for 15 minutes at least, overnight is fine also.
- While the chicken is marinating, chop 1 small onion, 2 small tomatoes, slice 2 red cherry peppers with seeds, slice 2 cloves of garlic, and pull the leaves from a sprig of thyme.
- Heat a Dutch oven or large pot over medium heat.
- Add in 1 Tbsp of olive oil.
- Once the oil is warm, add in the chicken and brown each side, for about 10 minutes.
- Leaving the pot on, take the chicken out and set it aside.
- Add 1 ½ Tbsp of palm oil to the pot and stir.
- Add in the chopped onion, 2 bullion cubes, sliced red cherry peppers, 2 Tbsp of tomato paste, 2 chopped tomatoes, 2 Tbsp of peanut butter, 2 cloves of sliced garlic, and thyme.
- Stir, scraping the bottom, drop in the 3 bay leaves and continue to simmer on medium-low for 10 minutes.
- While the stew is simmering, dice 2 C of pumpkin.
- After 10 minutes, add the chicken back to the pot and the pumpkin.
- Pour in three cups of water, or enough to cover the chicken.
- Simmer for 20 minutes covered on medium-low.
- Taste and add additional seasonings if necessary. (I added another ¼ Tsp of salt and ½ Tsp of garlic powder here, I am a garlic fan.)
- Pour in 1 C of okra.
- Simmer for another 20 minutes covered on medium-low.
- Enjoy your Muamba Chicken stew!