Tropical Pineapple Coconut Chicken Stew

Opor Ayam Nanas: A Delightful Indonesian Coconut Chicken Stew with Pineapple

Indulge in the rich, aromatic flavors of traditional Indonesian cuisine with this recipe for Opor Ayam Nanas, a luscious coconut chicken stew that combines savory chicken with the tropical sweetness of pineapple. This dish is perfect for family dinners or special occasions, offering a harmonious blend of spices, creamy coconut milk, and tender chicken.

Ingredients:

• 1/2 free-range chicken, cut into pieces
• 1 medium potato, diced into small cubes
• 1 liter coconut milk
• 2 bay leaves
• 1 stalk lemongrass, bruised
• 1 piece galangal, bruised
• 1/2 teaspoon salt
• 1 teaspoon granulated sugar
• 1/2 pineapple, diced into small cubes

For the Spice Paste:

• 1 teaspoon black pepper
• 4 candlenuts
• 5 shallots
• 3 cloves garlic
• 1 teaspoon coriander seeds

Instructions:

1. Prepare the Spice Paste:

   • Begin by blending the black pepper, candlenuts, shallots, garlic, and coriander seeds into a smooth paste using a food processor or mortar and pestle. This aromatic paste forms the flavor base for the dish.

2. Sauté the Spice Paste:

   • Heat a generous splash of oil in a large pot over medium heat. Add the blended spice paste, bay leaves, bruised lemongrass, and bruised galangal. Sauté, stirring frequently, until the mixture is fragrant and the oil begins to separate from the spices.

3. Cook the Chicken:

   • Add the chicken pieces to the pot, stirring until they are well-coated with the spice paste and have changed color. This process helps the chicken absorb the rich flavors of the spices.

4. Add Coconut Milk:

   • Pour in the coconut milk, stirring well to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the chicken to cook until tender and the flavors meld together.

5. Incorporate the Potatoes:

   • Add the diced potatoes to the pot, followed by the salt and granulated sugar. Continue cooking until the potatoes are tender and fully cooked through, which should take about 15-20 minutes.

6. Finish with Pineapple:

   • Gently fold in the diced pineapple and cook for an additional 5 minutes, just enough for the pineapple to warm through and infuse its sweetness into the stew.

7. Serve:

   • Transfer the Opor Ayam Nanas to a serving dish and garnish with crispy fried shallots for added texture and flavor.

Tips:

• For the best results, use fresh coconut milk and free-range chicken, as they add depth and authenticity to the dish.
• Adjust the sweetness and salt to taste, especially if your pineapple is particularly sweet or tangy.

Enjoy this delectable Opor Ayam Nanas with steamed rice or warm bread, and savor the delicious balance of creamy, spicy, and fruity notes in every bite.