Chicken Muamba

🛒 Ingredients

• Chicken Thighs (boneless, skinless) 150 g · 247 kcal
• Palm Oil (Dendê Oil) 14 g · 126 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 7 kcal
• Tomatoes 75 g · 13 kcal
• Okra 50 g · 17 kcal
• Chili Pepper 3 g · 0 kcal
• Water or Chicken Broth 50 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken pieces generously with salt and pepper. Heat palm oil in a large pot or Dutch oven over medium-high heat.
2. Brown the chicken on all sides in the hot oil until golden, then remove and set aside. Add chopped onions and sauté until softened and translucent, about 5-7 minutes.
3. Stir in minced garlic, chopped tomatoes, and chili pepper, cooking for another 5 minutes until tomatoes begin to break down. Return the browned chicken to the pot.
4. Pour in water or chicken broth, bringing the mixture to a simmer. Reduce heat to low, cover, and let it cook for 30 minutes, stirring occasionally.
5. Add the okra to the pot and continue to cook, uncovered, for another 10-15 minutes, or until the okra is tender and the sauce has thickened slightly. Taste and adjust seasoning as needed.
6. Serve the Chicken Muamba hot, traditionally with funge (Angolan polenta) or white rice. Garnish with fresh cilantro or parsley if desired.