Written by Hayley Koita

food | recipes

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10 Apr, 2021

Muambe De Galinha

I learned a lot during Lockdown 2020.  This recipe came from me being bored and asking my husband what we could do with chicken.  His suggestion was something he grew up with and sounded like a fun way for me to expand my repertoire of flavours and go-to seasonings.  It was the first time I used palm oil.  This oil apparently has major health benefits you can read up about online, and because of its distinctive smell and taste, it lends a lot to this dish to really make it stand out – you can smell it from next door.  According to my husband (who must be the expert in this) the predominant flavour should be that of peanut butter.  If that sounds like your kind of fun, cook this meal and enjoy with loved ones during an almoço no quintal (lunch al fresco)!


6 chicken drumsticks
1 tbsp Olive Oil
2tsp Smoked paprika
2 tbsp lemon juice
3 tbsp Red Palm Oil (available at Portuguese grocery stores)
1 Small Onion – chopped finely
4 cloves of Garlic – chopped finely
1 fresh Habanero chili (or regular red chili) – sliced
1 can of chopped tomato – pureed
1 tbsp Tomato paste (with a bit of sugar to cut the acidity)
4 tbsp peanut butter
2 Bay Leaves
1 chicken stock cube or 2tsp stock powder (I use Jaba stock powder)

Freshly ground Salt & pepper to taste

To serve:

Long-Grain White Rice
Table Salad
Vegetables of choice


Marinade the chicken in the olive oil, smoked paprika and lemon juice.  Set aside for and hour.  Heat the palm oil in a Dutch oven on medium heat.  Brown the chicken and remove from the pot once browned.  Sautee the onion until almost caramelized and add in the garlic.

Put the chicken back in the pot, add the tomatoes, tomato paste, bay leaves, seasoning and stock.  Add some more smoked paprika, if desired.  Cook on low heat until cooked through, making sure nothing sticks to the bottom.  Add in the peanut butter and cook on low heat for 20 minutes thereafter.

Serve with long-grain white rice, steamed vegetables and a side salad.


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