Angolan-Inspired Moamba Chicken with Rice

Ingredients

• 1 1/2 pounds bone-in chicken thighs and drumsticks
• 1 teaspoon kosher salt, divided
• 2 tablespoons red palm oil or vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon smoked paprika
• 1 can (14 ounces) crushed tomatoes
• 1 1/2 cups low-sodium chicken broth
• 1 cup sliced okra
• 3 cups baby spinach
• 1 tablespoon lemon juice
• Cooked rice, for serving

Steps

1. Season chicken with 1/2 teaspoon salt. Heat the oil in a Dutch oven and brown chicken for 4 minutes per side; transfer to a plate.
2. Cook onion for 5 minutes, then add garlic, ginger, and paprika for 30 seconds.
3. Add tomatoes, broth, and remaining salt. Return chicken, cover, and simmer for 22 to 25 minutes until it reaches 165°F (74°C).
4. Add okra and simmer uncovered for 6 minutes until tender and the sauce slightly thickens.
5. Stir in spinach and lemon juice just until the spinach wilts.
6. Serve the chicken and sauce over rice.

Allergen note: No major allergens in the listed ingredients.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.