Angolan Spiced Chicken Stew

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 chili peppers, finely chopped 2 chili peppers, finely chopped
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon ground paprika 1 tablespoon ground paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 400 ml (1 2/3 cups) chicken broth 400 ml (1 2/3 cups) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the diced tomatoes, bell peppers, and chili peppers. Cook for a few minutes until the vegetables soften.
4. 4.
   Add the tomato paste, ground paprika, ground cumin, ground coriander, dried thyme, and bay leaf. Mix well to coat the chicken and vegetables with the spices.
5. 5.
   Pour in the chicken broth and season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for about 1 hour, or until the chicken is tender and the flavors have melded together.
7. 7.
   Serve the Muamba de galinha hot, garnished with fresh cilantro. Enjoy with steamed white rice.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in and skin-on chicken pieces. This will add richness to the stew and prevent the meat from drying out during cooking.

Tips & Tricks

• To add an extra layer of flavor, marinate the chicken pieces in a mixture of lemon juice, garlic, and spices for a few hours before cooking.
• If you prefer a spicier stew, increase the amount of chili peppers or add a pinch of cayenne pepper.
• Serve the Muamba de galinha with a side of traditional Angolan funge (cassava porridge) or crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Angolan Spiced Chicken Stew hot, accompanied by a generous portion of steamed white rice. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Muamba de galinha in a deep serving dish, allowing the vibrant red color of the stew to shine through. Sprinkle some chopped cilantro on top for an appealing touch.