| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Hawaiian | 1, Chicken, Family, Hawaiian | 1 | Servings |
INGREDIENTS
| 3 1/2 | lb | Stewing chicken; cut up (up to 4) |
| 1 | tb | Hawaiian salt; (rock salt) |
| 3 1/2 | lb | Luau; (taro leaves)* (up to 4) |
| 3 | c | Coconut cream; ** |
INSTRUCTIONS
* spinach leaves is an excellent substitute for luau leaves ** coconut cream can be made by pouring 3 cups heated (not boiled) milk over 6 cups fresh coconut, shredded OR use 3 cups frozen coconut milk. Place cut up chicken in a large pot; add salt and cover with water. Simmer for 1 1/2-2 hours or until tender. Wash luau thoroughly. Remove fibrous portion of veins and remove stems. Cook with about a cup of water for about 15 minutes. Drain. Repeat 2 more times. After the final draining add coconut milk and heat thoroughly, but do not boil. Remove the chicken from the bone and place on a serving dish. Add a little of the chicken broth and top chicken with coconut/luau mixture. Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Oct 19, 1997
A Message from our Provider:
“God: He holds the future…”