Best Chicken Muamba Recipes

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.

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.

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 NSUSU - (CONGO CHICKEN SOUP)

Steps:

• Fill a large pot with enough water for soup.
• Bring it to a boil.
• Add the chicken and boil it until the meat is done and a broth is obtained.
• While the chicken is boiling, gently sauté the onion in several tablespoons of palm oil until the onion is tender.
• Remove the chicken from the broth and remove meat from bones. (Save the broth and keep it at a low simmer.).
• Combine one cup of the chicken broth with the peanut butter and tomato paste and stir until smooth.
• Return the chicken meat to the broth and add the peanut butter-tomato paste mixture.
• Stir and continue to simmer until the soup is thickened.

MUAMBA NSUSU (CONGO CHICKEN PEANUT SOUP)

Steps:

• 1. Boil the chicken with the carrot in water enough to cover them. In the meantime, finely dice your onion (and chili, if you want to use it).
• 2. Sautee the onion (and chilis) in the palm, or vegetable, oil. Set aside.
• 3. When chicken is done, remove it from the pot and remove the bones. Shred your chicken. Set aside
• 4. Into a separate pot, add peanut butter. Put on a low heat. Ladle in 3-4 ladles of stock, stirring often to make a smooth, soupy consistency. If it is not easy to stir, add more stock.
• 5. When it is smooth, add this back to the stock pot. Add the rest of the ingredients into the soup and simmer until thickened. Garnish with crushed peanuts and chopped green onions.