Chicken-Pineapple Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,193 cal. | (57 %) | ||
| Protein | 118.04 g | (120 %) | ||
| Fat | 54.63 g | (47 %) | ||
| Carbohydrates | 56.08 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.23 g | (27 %) |
| Vitamin A | 1,539.34 mg | (192,418 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.26 mg | (36 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.87 mg | (79 %) | ||
| Niacin | 61.33 mg | (511 %) | ||
| Vitamin B₆ | 2.48 mg | (177 %) | ||
| Folate | 106.88 μg | (36 %) | ||
| Pantothenic acid | 5.62 mg | (94 %) | ||
| Biotin | 5.79 μg | (13 %) | ||
| Vitamin B₁₂ | 1.32 μg | (44 %) | ||
| Vitamin C | 165.49 mg | (174 %) | ||
| Potassium | 1,938.11 mg | (48 %) | ||
| Calcium | 153.15 mg | (15 %) | ||
| Magnesium | 159.08 mg | (53 %) | ||
| Iron | 7.23 mg | (48 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 13.11 g | |||
| Cholesterol | 347.83 mg |
Ingredients
- Ingredients
- 1 Roasted Chicken about 1.4 kg (approximately 3 lbs)
- 6 Tbsps vegetable oil
- 2 garlic cloves
- 2 tsps grated ginger
- 1 tsp grated Lemon peel
- 1 bunch cilantro
- 1 chili pepper
- salt
- 1 Yam 1 kg (about 2 lbs)
- 2 white onions
- 1 carrot
- 2 stalks Celery
- 2 Tomatoes
- 1 ripe Pineapple
- 1 Tbsp butter
- cracked peppers
- Curry powder
- ground Cumin (ground)
- ground Nutmeg
- 1 Tbsp cornstarch
Preparation steps
Rinse chicken pieces and place in a pot. Cover completely with cold water.
Peel and chop garlic. Rinse cilantro and shake dry. Cut chile lengthwise, remove the seeds and rinse. Put the garlic, ginger, lemon zest, some cilantro stems, chili and little salt in the pot with the chicken. Bring to a boil and then cook over low heat about 50 minutes.
Remove chicken from the pot and let cool slightly. Remove meat from the bones, and cut into bite-sized pieces. Cover and set aside. In a pan with 2 tablespoons oil, cook the bone and the skin for a few minutes. Remove with a slotted spoon and place in the pot with the broth. Simmer about 30 minutes, then strain the broth through a fine sieve. Degrease the broth and set aside.
Meanwhile, rinse, peel, and cut yams into large cubes. In a saucepan with about 200 ml (approximately 3/4 cup) of water, cook yams, covered over medium heat 20-30 minutes (until soft). Remove the lid and boil down any remaining water. Cover and keep warm. Peel the onions and chop roughly. Rinse and peel carrots and celery, and cut into slices. Rinse the tomatoes, cut in half, remove seeds, and chop coarsely. Peel the pineapple, cut into quarters lengthwise, remove the stalk and cut the flesh into 1.5cm (1/2 inch) cubes.
In a saucepan, heat butter and 1 tablespoon oil. Add the onions and remaining vegetables and cook. Add pineapple, chicken and broth. Let simmer for 10 minutes over low heat. Add salt, pepper, curry, cumin and nutmeg to taste. Mix the cornstarch with a little water and stir into the broth. Bring to a boil again.
To serve, mash the yams with a potato masher. With a whisk, gradually incorporate the remaining oil. Season with salt to taste. Sprinkle with chopped cilantro. Spoon the puree onto a plate, top with chicken-pineapple stew. Serve garnished with coriander and serve immediately.
