Poulet ya Mboka — Print Recipe

Free-range chicken slowly simmered in its own juices with tomatoes, onions, and a bouquet of local herbs, capturing the essence of rural Central African cooking.

Ingredients

1 whole chicken, cut into pieces
4 large tomatoes, chopped
2 onions, sliced
4 cloves garlic, minced
2 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
Fresh basil leaves
2 bay leaves
300ml water

Instructions

1 Season chicken pieces with salt, pepper, and minced garlic. Let rest for fifteen minutes.
2 Heat oil in a large pot. Brown chicken pieces on all sides until golden. Remove and set aside.
3 Sauté onions in the same pot until golden. Add chopped tomatoes and cook for ten minutes until saucy.
4 Return chicken to the pot. Add bay leaves, basil, and water. Bring to a gentle simmer.
5 Cover and cook on low heat for forty minutes, turning chicken once halfway through.
6 The sauce should reduce to a thick, clinging consistency. Serve with gozo or boiled plantains.

Did You Know?

Mboka means village in Lingala — this dish is named for its rustic, village-style preparation.