Muamba De Galinha (Angolan Chicken Stew)

• 3 tablespoons fresh lemon juice (1 lemon)
• 4 garlic cloves, crushed
• 1/2 teaspoon salt
• 1 1/2 teaspoons chili powder
• 1 chicken, quartered
• 1/2 cup red palm oil
• 3 onions, chopped
• 1 chili pepper, left intact
• 3 tomatoes, quartered
• 1 lb butternut squash or 1 lb pumpkin, cut into 1 1/2-inch cubes
• 1 cup chicken broth
• 1/2 lb frozen okra, thawed

1. Combine lemon juice, 2 of the garlic cloves, salt, and chili powder; rub all over chicken and marinate at least 1 hour up to overnight.
2. Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary.
3. Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour.
4. Add squash, chicken broth, and okra; coom until vegetables are tender, about 15 minutes.
5. Serve with boiled yuca or over rice.

lemon juice, garlic, salt, chili powder, chicken, red palm oil, onions, chili pepper, tomatoes, butternut squash, chicken broth, frozen okra

Taken from www.food.com/recipe/muamba-de-galinha-angolan-chicken-stew-498166 (may not work)