Muamba Chicken

  • Ready in: 70 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 366
Muamba Chicken


  • 1.5 kg chicken cut in pieces
  • Juice ½ lemon
  • 1 tsp minced garlic
  • ½ tsp dried thyme
  • 2 tsp SIDS SALT & PEPPER
  • ½ tsp smoked paprika
  • ½ tsp chicken bouillon powder
  • ½ cup rice bran oil
  • 4 garlic cloves, minced
  • 2-3 onions sliced
  • 2 tomatoes diced
  • 1 tsp white pepper
  • 1 tsp smoked paprika
  • whole hot pepper pierced (chilli, Scotch bonnet)
  • 500 g butternut squash cut in large cubes
  • 18-20 Okra sliced in half
  • 2 cups or more chicken stock
  • SIDS SALT & PEPPER to taste


  1.  Place chicken in a large bowl or saucepan, rub with lemon juice, then add, garlic, SIDS SALT & PEPPER and chicken bouillon. Mix chicken with a spoon or with hands until they are well coated then set aside.
    Heat up large saucepan with oil, then add chicken and brown both sides for about 4-5 minutes. Add garlic, chilli 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 (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 minutes depending on the type of chicken used. Add okra and continue cooking until desired texture is reached, about 5 minutes or more.
    Season with
    SIDS SALT & PEPPER and stew consistency.
    Serve warm with rice.