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🍲 Chicken and Pineapple Stew

485 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly wash the chicken inside and out.
  2. 2. Pat the chicken completely dry with a kitchen towel.
  3. 3. Place the chicken in a large pot.
  4. 4. Cover the chicken completely with cold water.
  5. 5. Peel the garlic cloves.
  6. 6. Finely chop the garlic.
  7. 7. Rinse the coriander under running water.
  8. 8. Shake the coriander dry.
  9. 9. Slice the chili pepper lengthwise.
  10. 10. Remove the seeds from the chili pepper.
  11. 11. Rinse the deseeded chili pepper.
  12. 12. Add the chopped garlic to the chicken in the pot.
  13. 13. Add a few coriander stalks to the chicken.
  14. 14. Add the chili pepper to the chicken.
  15. 15. Add some salt to the pot.
  16. 16. Bring the water in the pot to a boil.
  17. 17. Reduce the heat to a low setting.
  18. 18. Let the chicken cook for about 50 minutes.
  19. 19. Remove the chicken from the pot.
  20. 20. Let the chicken drain in a sieve.
  21. 21. Let the chicken cool down briefly.
  22. 22. Carefully separate the meat from the bones.
  23. 23. Remove the skin from the chicken.
  24. 24. Cut the chicken meat into bite-sized pieces.
  25. 25. Cover the chicken meat and set it aside.
  26. 26. Place the bones and skin in a frying pan.
  27. 27. Heat two tablespoons of oil in the pan.
  28. 28. Brown the bones and skin vigorously.
  29. 29. Remove the roasted bones and skin from the pan.
  30. 30. Add the bones and skin to the pot with the broth.
  31. 31. Let the broth simmer for about 30 minutes.
  32. 32. Strain the broth through a fine sieve.
  33. 33. Defat the broth.
  34. 34. Set the finished broth aside.
  35. 35. Peel the potato yam.
  36. 36. Wash the potato yam.
  37. 37. Cut the potato yam into coarse cubes.
  38. 38. Place the yam cubes in a pot.
  39. 39. Add about 200 milliliters of water to the pot.
  40. 40. Cover the pot.
  41. 41. Cook the yam until soft over medium heat.
  42. 42. Let the yam cook for about 20 to 30 minutes.
  43. 43. Remove the lid from the pot.
  44. 44. Let the remaining water evaporate.
  45. 45. Cover the yam again.
  46. 46. Keep the yam warm.
  47. 47. Peel the onions.
  48. 48. Coarsely dice the onions.
  49. 49. Wash the carrot.
  50. 50. Peel the carrot.
  51. 51. Slice the carrot.
  52. 52. Wash the celery.
  53. 53. Peel the celery.
  54. 54. Slice the celery.
  55. 55. Wash the tomatoes.
  56. 56. Halve the tomatoes.
  57. 57. Core the tomatoes.
  58. 58. Coarsely dice the tomatoes.
  59. 59. Peel the pineapple thoroughly.
  60. 60. Quarter the pineapple lengthwise.
  61. 61. Cut out the core from the pineapple.
  62. 62. Cut the pineapple flesh into cubes.
  63. 63. The pineapple cubes should be about 1.5 centimeters in size.
  64. 64. Heat butter and one tablespoon of oil in a pot.
  65. 65. Sauté the onions in the pot.
  66. 66. Add the remaining vegetables to the pot.
  67. 67. Continue to sauté the vegetables.
  68. 68. Add the pineapple to the pot.
  69. 69. Add the chicken meat to the pot.
  70. 70. Pour the broth into the pot.
  71. 71. Let the stew simmer over low heat.
  72. 72. Let the stew simmer for about 10 minutes.
  73. 73. Season the stew with salt.
  74. 74. Season the stew with pepper.
  75. 75. Season the stew with curry.
  76. 76. Season the stew with cumin.
  77. 77. Season the stew with nutmeg.
  78. 78. Taste the stew and adjust seasoning.
  79. 79. Mix the cornstarch with a little water.
  80. 80. Stir the starch mixture into the broth.
  81. 81. Bring the stew to a boil again.
  82. 82. Let the stew thicken.
  83. 83. Mash the yam cubes with a masher.
  84. 84. Take the remaining oil.
  85. 85. Take a whisk.
  86. 86. Work the oil into the puree gradually.
  87. 87. Season the puree with salt.
  88. 88. Chop the remaining coriander leaves.
  89. 89. Sprinkle the coriander over the stew.
  90. 90. Distribute the puree onto the plates.
  91. 91. Place the chicken and pineapple stew on top of the puree.
  92. 92. Garnish the stew with coriander as desired.
  93. 93. Serve the stew immediately.

Nutrition per serving