Muamba de galinha with rice

Ingredients

• 1,158 gChicken, broilers or fryers, thigh, meat and skin, raw
• 30 gLemon juice, raw
• 25 gGarlic, raw
• 8 gSalt, table
• 80 gOil, palm
• 200 gOnions, raw
• 300 gTomatoes, red, ripe, raw, year round average
• 10 gPeppers, hot chili, red, raw
• 400 gPumpkin, raw
• 300 gOkra, raw
• 400 gBeverages, water, tap, drinking

Method

1. Chop 6 bone-in chicken thighs crosswise into two pieces with a cleaver, rub with lemon juice, half of the crushed garlic and 4 g salt and marinate in the refrigerator for 15 minutes.
2. Chop the onion and tomatoes, peel the pumpkin and cut into 3 cm cubes. Wash and dry the okra, trim the stems and cut into 2 cm pieces.
3. Heat 80 g palm oil in a wide pot and brown the chicken in it for 10 minutes at 170 °C on all sides.
4. Add onion, the remaining garlic and chilli and fry for 5 minutes.
5. Add tomatoes, 400 g water and the remaining 4 g salt and braise covered for 30 minutes at 90 °C.
6. Add pumpkin and okra and simmer uncovered for 15 minutes at 90 °C until the pumpkin is tender and the okra lightly thickens the sauce.
7. Rest for 5 minutes and divide into six portions.

Ingredients

• 300 gRice, white, long-grain, regular, raw, unenriched
• 450 gBeverages, water, tap, drinking

Method

1. Rinse the rice 3 times and place it in a pot with 450 g water.
2. Bring to the boil, cover and simmer very gently for 16 minutes until the water is absorbed.
3. Turn off the heat, rest for 10 minutes and fluff the rice with a fork.