Pineapple Vegetable Chicken Mini Stew

Pineapple-Vegetable-Chicken Stew

This chicken is tasty, nutritious and affordable in today’s fast-expensive economies. From one chicken breast, you can serve 6 people with anything, rice, mashed potatoes or Nshima (a thick porridge from corn flour).


– ½ Chicken breast

– ½ green pepper

– ½ onion

– 1 tomato

– 1 aubergine (eggplant)

– ½ pineapple

– 1 carrot

– Turmeric, ginger, peri-peri & garlic (Optional)


Wash, washable ingredients, slice and keep your ingredients separately

Remove skin and fats from chicken

De-bone chicken (remove all bones from chicken)

Slice chicken into cubes

Make sure you have all your ingredients

Sprinkle very little salt on aubergine and boil for about 2 minutes

Add little vegetable oil to chicken and fry for about 2 minutes

Add very little salt to the chicken

Add all spices to the chicken (peri-peri requires moderate heat to avoid getting choked)

Add onion to the chicken

To bring out the flavour, fry onion and chicken together about 20 seconds

Add carrots and green pepper, and fry for about 1 minute

Add boiled aubergine, fry for 30 seconds

Add tomatoes, and fry for 20 seconds

Add pineapples fry for 10 seconds

Add water and mix well (avoid mashing aubergines)

Put lid on, switch off stove, and let the food simmer for 40 seconds

Serve with rice, mashed potatoes or Nshima

NB: Total cooking time is 5 minutes…aubergine and chicken are prepared separately for 2 minutes each…and then other ingredients take 3 minutes (20sec, 1 minute, 30sec, 20sec, 10sec and 40 sec)


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