Entree: Angola – Muamba de Galinha (Chicken stew in palm oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 3 lb (1.36 kg) whole chicken, cut into 8 serving pieces (thighs, drumsticks, breasts)
- 6 tbsp (90 ml) red palm oil (dendê/palm nut oil)
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 1 cup (240 g) crushed or chopped tomatoes (or 1 cup canned crushed tomatoes)
- 1/2 cup (125 g) smooth peanut butter (or 1/2 cup ground roasted peanuts, finely ground)
- 12 oz (340 g) fresh okra, halved lengthwise (or sliced)
- 2 cups (480 ml) chicken stock or water
- 1 small hot pepper (scotch bonnet or malagueta), whole or sliced (optional, to taste)
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley for finishing

Instructions

1. Season the chicken pieces with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. In a large heavy pot or Dutch oven over medium-high heat, warm 6 tbsp (90 ml) palm oil until shimmering. Brown the chicken in batches until golden on all sides, 6–8 minutes per batch; remove and set aside. In the same pot, reduce heat to medium and sauté the sliced onion until softened, about 6–8 minutes, then add the minced garlic and cook 30–60 seconds. Stir in 1 cup (240 g) crushed tomatoes and 1/2 cup (125 g) peanut butter, combining into a smooth sauce; add 2 cups (480 ml) chicken stock, the bay leaf and the whole or sliced hot pepper if using, return the browned chicken to the pot, bring to a simmer, cover, and cook gently for 30–40 minutes until the chicken is tender.
2. Add the okra, simmer uncovered another 8–12 minutes until the okra is cooked and the sauce has thickened to a glossy stew. Adjust seasoning with additional salt and pepper to taste, stir in 2 tbsp (30 ml) fresh lime juice and 2 tbsp (8 g) chopped cilantro or parsley just before serving. Serve hot as the main course (traditionally with funge, rice, or cassava cakes).