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

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.