Easy process to prepare Muamba de Galinha

Muamba de Galinha gets its unique flavor from Red Palm Oil. This spicy stew tastes great with yuca, or serve over rice.

Ingredients

• ▢ 3 – 3 1/2 pound chicken cut in pieces
• ▢ Juice ½ lemon 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
• ▢ ¼ cup canola oil
• ▢ ¼ cup palm oil
• ▢ 4-5 garlic minced
• ▢ 2-3 onions sliced
• ▢ 2 tomatoes diced
• ▢ 1 teaspoon white pepper
• ▢ 1 teaspoon smoked paprika
• ▢ Whole hot pepper pierced chili, Scotch bonnet
• ▢ ½ -1 pound butternut squash cut into large cubes
• ▢ 18-20 Okra sliced in half
• ▢ 2 cups or more chicken broth or water
• ▢ Salt to taste
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Procedure for preparation 

• Place chicken in a large bowl or saucepan, rub with lemon juice ,
• Then add salt, garlic, thyme, white pepper and chicken bouillon.
• Mix chicken with a spoon or with hands until they are well coated, set aside.
• When ready to cook, heat up large saucepan with palm and canola oil, then add chicken, brown both sides for about 4-5 minutes.
• Add garlic, chili pepper and smoked paprika, stir for about a minute then add onions and tomatoes, sauté 2-3 minutes until onions is translucent.
• Add chicken stock if necessary to prevent any burns
• Next add chicken stock or water (about 2 cups or enough to cover chicken. Add chicken bouillon, and squash. Bring to a boil and let it simmer until sauce thickens, it might take about 20 or more depending on the type of chicken used. Throw in okra, continue cooking until desired texture is reached about 5 minutes or more
• Adjust for salt, pepper and stew consistency.
• Serve warm with Cornmeal mash or rice.
  Note:

  1. You may substitute butternut squash with pumpkin, or sweet potatoes. 
  2. I throw in the okra towards the end, because I like the it  slightly crunchy.
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