Coconut and Pineapple Chicken Stew (Ragoût de Poulet à la Noix de Coco et à l'Ananas)
Ragoût de Poulet à la Noix de Coco et à l'Ananas, or Coconut and Pineapple Chicken Stew, is a popular dish in Gabonese cuisine. This flavorful stew combines tender chicken, creamy coconut milk, and sweet pineapple for a delicious and comforting meal.
Ingredients
- 1.5 lbs (700g) chicken, cut into pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14 oz) coconut milk
- 1 cup (240ml) chicken broth
- 2 cups (300g) fresh pineapple chunks
- 1 tsp curry powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened.
- Stir in the curry powder and paprika, then pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
- Return the browned chicken to the pot, add the pineapple chunks, and season with salt and pepper. Cover and simmer for 45-50 minutes, or until the chicken is cooked through and tender.
- Serve the Coconut and Pineapple Chicken Stew hot, accompanied by steamed rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot Cutting board Knife Wooden spoon Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serving suggestions: Steamed rice, crusty bread
Tips & tricks
Tip: For a spicier version, add a chopped chili pepper or a pinch of cayenne pepper to the stew.
Cost
$15