AΒ simple, healthy and flavourfulΒ tomato basedΒ prawn and mango stew made with delicious Cuban style flavours.
–
If you follow me on any of my social media accounts, you may have seen my Cuban pineapple chicken recipe before. And if not, then you can find the recipe {here}.
IΒ love experimenting with food and trying new recipes, but there are some that are just better and more memorable than others. And Cuban Pineapple Chicken is without a doubt one of those for me. I stumbled on a version of it while randomly flicking through the pages of a Cuban recipe book many years ago and it’s stuck around ever since, making regular appearances on my kitchen table. π
And for many reasons too:
- It’s so clean and healthy
- Nutritious
- Very easy
- Relatively cheap to make
- And it’s absolutely delicious!
It’s a perfect healthy comfort food, one which manages to make me forget that I’m even on a diet right now. π
Seeing as I already lived off of a huge batch of it last week, I kind of felt obliged to do something at least a bit different this time. So I made it with prawn and mango instead of chicken and pineapple, just for the sake of variety.Β And unsurprisingly, it turned out soΒ good!
Here I had it with 1 cup of rice, but it’s great just like that on its own too. Or with some added black beans and fried plantains on the side for a full Cuban experience. π
Prawn and mango stew recipe:
Preparation time: 10 mins
Cooking time: about 30 mins
Yields:Β 4 portions (or 3 large ones)
Calories:Β 210 calories (per 310g portion) | served with 1 cup (160g) of steamed rice, this adds up to 420 calories.
Ingredients
- 200g prawns
- 1 onion (135g)
- 6 salad tomatoes (355g)
- 1 green bell pepper (130g)
- 1 yellow bell pepper (175g)
- Garlic (I used 2 frozen garlic cube / 35g)
- 3 Tbsp dried oregano
- 1/2 tsp cayenne pepper
- Black pepper
- Salt
- 400ml water
- 1.5 chicken or vegetable stock cubes (I used Kallo)
- Bay leaves (the equivalent of 1 + 1/2 Tbsp chopped up)
- 2 + 1/2 Tbsp tomato purΓ©e
- 4 Tbsp lime juice (fresh or bottled + some zest if using a fresh lime)
- 230g canned mango (+ the 200ml juice that comes with it)
- 1 Tbsp olive oil
- Optional: 3 bottle caps of rum
Directions
- Roughly chop the onion, bell peppers, tomatoes and canned mango into chunks. Note: don’t discard the juice from the canned mango as we’ll use it later on.
- Heat up 1 Tbsp of olive oil in a non stick pan and fry the prawnΒ on medium heat for a few minutes with salt and black pepper.
- Put the heat down to medium/low and add the onions and bell pepper. Fry for a couple of minutes and add the tomatoes and garlic. Add the oregano, more black pepper, cayenne pepper and keep frying for a few minutes.
- Add the stock cubes, water, juice from the canned mango (but not the mango yet), bay leaves, tomato purΓ©e and lime juice and turn the temperature up to high. Then once it reaches boiling point, place a lid on the pan, turn the heat down to medium/low and let it simmer for about 25 minutes, stirring occasionally.
- Add the mango cubes and cook for a couple more minutes.
- Remove the lid and let it cook for a bit longer if the sauce hasn’t reduced enough yet, but it should be pretty close to ready.
Enjoy!
–
For simple healthy meal ideas, restaurant recommendations and general food inspiration, you can find me on:
This looks so yummy! I have got a real thing for fruit in savoury dishes at the moment so I am definitely going to give this a go!
Had this last night it was delicious, my fiancΓ© raved about it! Really looking forward to trying other recipes on this blog! Thank you xx
Aww thanks, I’m glad to hear you enjoyed it! π