Chicken Muamba Recipes

CHICKEN MUAMBA

Steps:

• Simmer chicken covered in water with bouquette garnis until it's falling off the bone. Never boil meat, that makes it rubbery. Pull meat off the bone and reserve stock.
• Saute onion, hot pepper and garlic in oil until translucent. Add tomato.
• Stir in tomato paste and about 1/2 C stock.
• Add peanut butter.
• You should end up with a sauce that is similar in texture to spaghetti sauce. Add more stock if needed.
• Return chicken to the pan and simmer for a few minutes to infuse the flavors.
• Serve over rice.
• That's the traditional method.
• Now the "My in laws have shown up at the door to see little Joey, all I have is a couple of chicken breasts in the fridge and Joey is at that age where he asks adults things like "Mommy says that you are a busy body, how can I be one too?" version.
• To your favorite spaghetti sauce add the peanut butter and chunks of chicken breasts and crushed red pepper to taste. While that simmers, put water on to boil for minute rice and get back out and keep an eye on Joey.

MOAMBE CHICKEN RECIPE

Steps:

• Wash the chicken first and pat dry with a paper towel. Heat 4 tbps of peanut oil or palm oil in a large pot over high heat.
• Sear the chicken for about 4 to 5 minutes per side, in batches if needed, until golden brown in colour. Once done, remove the chicken and set them aside.
• Turn down the heat to medium-low, then add the remaining oil. Saute first the onions until golden brown, then add garlic until fragrant.
• Add the tomato paste while constantly stirring for 3 minutes. Let the paste darken slightly then add tomato puree, ginger root, green onions, red pepper flakes, nutmeg, water and salt into the pot.
• Mix all the ingredients well until nicely incorporated. Then add the chicken into the pot and mix again.
• Turn the heat high and bring it to a boil. Once it boils, reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
• After 20 minutes, pull out 1 or 2 cups of the sauce and add the peanut butter. Mix it thoroughly and return the sauce back to the pot, mixing it well.
• Simmer the moambe again for 10 minutes, uncovered. Serve it hot on top of rice.

MUAMBA DE GALINHA (CHICKEN MUAMBA)

Steps:

• Squeeze the lemon juice over the chicken and allow to marinate for about an hour.
• Add the oil to a deep frying pan and heat on high heat.
• Place the chicken in the pan and brown on all sides then add the onion, garlic, whole chilli and tomato. Stirring occasionally, cook over medium heat for about half an hour then add the squash and cook for an additional 15 minutes before adding the canned palm soup base and the okra.
• Simmer for a few minutes until the okra is tender, season and serve with rice or a maize-based fufu.

MUAMBA DE GALINHA (ANGOLAN CHICKEN STEW)

Steps:

• Combine lemon juice, 2 of the garlic cloves, salt, and chili powder; rub all over chicken and marinate at least 1 hour up to overnight.
• Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary.
• Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour.
• Add squash, chicken broth, and okra; coom until vegetables are tender, about 15 minutes.
• Serve with boiled yuca or over rice.