Abby Lincoln
Ingredients:
1 whole chicken, cut into pieces
1 large onion, chopped
3 cloves garlic, minced
2 tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup palm oil (or vegetable oil if unavailable)
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 chili pepper, chopped (optional for heat)
1 cup chicken broth
1 cup okra, chopped
2 cups pumpkin or squash, peeled and diced
Salt and black pepper to taste
Fresh cilantro or parsley for garnish
Instructions:
Prepare the Chicken:
Season the chicken pieces with salt, black pepper, paprika, coriander, cumin, and turmeric. Let it marinate for at least 30 minutes.
Cook the Aromatics:
Heat the palm oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until they are soft and translucent.
Add the Vegetables:
Add the tomatoes, red bell pepper, and green bell pepper to the pot. Cook for about 5 minutes until the vegetables start to soften.
Brown the Chicken:
Add the marinated chicken pieces to the pot. Cook until the chicken is browned on all sides, about 10 minutes.
Simmer the Stew:
Pour in the chicken broth and add the chopped chili pepper (if using). Bring the stew to a boil, then reduce the heat to low and let it simmer for about 30 minutes.
Add Okra and Pumpkin:
Stir in the chopped okra and pumpkin. Continue to simmer the stew for another 15-20 minutes, until the vegetables are tender and the chicken is cooked through.
Adjust Seasoning and Serve:
Taste and adjust the seasoning with more salt and pepper if needed. Remove from heat and garnish with fresh cilantro or parsley.
Serve:
Serve the Muamba de Galinha hot with rice, funge (a type of Angolan porridge), or bread.
Enjoy your traditional Angolan Muamba de Galinha!
This is the best chicken stew in the world. I’ve been making it every Sunday for my family for 30 years. I got this recipe from my mother, and she got it from her mother.
Credit to Melissa Milton
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