Angolan Moamba de Galinha

local_grocery_store Ingredients

• 6 chicken thighs, skin-on, bone-in (about 2 lbs)
• 1/2 palm oil, cup
• 1 onion, chopped
• 3 garlic, cloves, minced
• 1 tomato paste, tablespoon
• 1 paprika, teaspoon
• 1/2 cumin, teaspoon
• 1/4 cayenne pepper, teaspoon
• 2 chicken broth, cups
• to salt, taste
• for cooked white rice, serving

restaurant_menu Method

1. 1.Heat the palm oil in a large pot over medium-high heat.
2. 2.Add the chicken and cook until browned on all sides, about 5 minutes.
3. 3.Remove the chicken from the pot and set aside.
4. 4.Add the onion and garlic to the pot and cook until softened, about 5 minutes.
5. 5.Add the tomato paste, paprika, cumin, and cayenne pepper to the pot and cook until fragrant, about 1 minute.
6. 6.Add the chicken broth to the pot and stir to combine.
7. 7.Return the chicken to the pot and bring to a simmer.
8. 8.Cover the pot and let simmer until the chicken is cooked through and the sauce has thickened, about 45 minutes.
9. 9.Season with salt to taste.
10. 10.Serve the chicken and sauce over cooked white rice.

lightbulb_outline Tips

• chevron_rightIf you can't find palm oil, you can substitute with vegetable oil.
• chevron_rightFor a spicier stew, increase the amount of cayenne pepper to 1/2 teaspoon.