Muamba Chicken
Ingredients
The chicken
-
3 – 3 ½
pounds
chicken cut in pieces
-
½
lemon
juice (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
The oils
-
¼
cup
canola oil
-
¼
cup
palm oil
The vegetables
-
4-5
cloves
garlic, minced
-
2-3
medium
onions, sliced
-
2
medium
tomatoes, diced
-
1
whole
hot pepper (Scotch bonnet, pierced)
-
½ - 1
pound
butternut squash, cut into large cubes
-
18-20
pieces
okra, sliced in half
The broth
-
2
cups
chicken broth or water (or more as needed)
-
to taste
salt
Instructions
- Marinate the chicken with lemon juice, salt, garlic, thyme, white pepper, and chicken bouillon in a bowl and set aside.
- Heat palm and canola oil in a large saucepan and brown the chicken on both sides for about 4-5 minutes.
- Add minced garlic, chili pepper, and smoked paprika, stirring for about a minute.
- Add sliced onions and diced tomatoes, sautéing until the onions are translucent.
- Pour in chicken stock or water to cover the chicken, then add chicken bouillon and butternut squash.
- Bring to a boil and let simmer until the sauce thickens, about 20 minutes.
- Add okra and continue cooking until the desired texture is reached, about 5 more minutes.
- Adjust seasoning with salt and serve warm with cornmeal mash or rice.
Nutrition Facts (estimated)
Servings
5 - 6
Calories
467
Total fat
18g
Total carbohydrates
14g
Total protein
59g
Sodium
841mg
Cholesterol
174mg
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