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.

Coconut and Pineapple Chicken Stew (Ragoût de Poulet à la Noix de Coco et à l'Ananas)

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

  1. 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.
  2. In the same pot, add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened.
  3. Stir in the curry powder and paprika, then pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
  4. 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.
  5. 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