Ugandan Plantains with Chicken Stew
Transport your taste buds to the heart of East Africa with this comforting and aromatic recipe for Ugandan Plantains with Chicken Stew. Tender, ripe plantains are simmered alongside succulent, bone-in chicken pieces in a rich, flavorful sauce infused with coconut milk, curry powder, and the warmth of ginger and paprika. This one-pot dish combines the sweetness of the plantains with the savory depth of the spiced tomato base, creating a harmonious balance that's both hearty and satisfying. Perfectly suited for weeknight dinners or special occasions, this stew comes together in under an hour and is finished with a sprinkle of fresh cilantro for a burst of freshness. Serve it on its own or over fluffy steamed rice for a wholesome, authentic Ugandan-inspired meal that's sure to impress. Keywords: Ugandan Plantains, Chicken Stew, East African cuisine, one-pot meals, comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 ripe plantains
- 1.5 lbs chicken (bone-in, cut into pieces)
- 1 large, chopped onion
- 2 medium, chopped tomatoes
- 3 minced garlic cloves
- 1 tbsp, grated ginger
- 1 tbsp curry powder
- 1 tsp paprika
- 1 cup coconut milk
- 1 cup chicken stock or water
- 2 tbsp vegetable oil
- 2 tbsp, chopped fresh cilantro
- 1 tsp (or to taste) salt
- 0.5 tsp (or to taste) black pepper
- 0.5 tsp optional chili flakes
Instructions
Peel the plantains and cut them into large chunks (about 2-inch pieces). Set them aside.
Heat the vegetable oil in a large pot or skillet over medium heat.
Season the chicken pieces with a pinch of salt and black pepper. Add the chicken to the hot oil and sear on all sides until golden brown, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is softened and translucent, about 5 minutes.
Stir in the curry powder and paprika, and cook for 1 minute to toast the spices.
Add the chopped tomatoes and cook until they break down into a thick sauce, about 5 minutes.
Return the seared chicken to the pot and stir to coat it in the tomato and spice mixture.
Pour in the coconut milk and chicken stock (or water). Stir well, ensuring the chicken is mostly submerged in the liquid.
Add the plantain chunks to the pot, tucking them into the sauce alongside the chicken.
Lower the heat to a gentle simmer, cover the pot, and cook for 25-30 minutes, or until the chicken is cooked through and the plantains are tender.
Taste the stew and adjust the seasoning with more salt, black pepper, or optional chili flakes if desired.
Garnish with chopped fresh cilantro before serving.
Serve the Ugandan Plantains with Chicken Stew hot, as a standalone meal or alongside steamed rice for a more filling option.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 5815 mg | 253% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 93.5 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 212 mg | 16% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4614 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
