 |
||
| Chicken
Luau |
||
| 2 fryers, cut
up and weighing at least 6 pounds 4 Tbsp butter 1 1/2 Tbsp salt 1 1/2 cups water salt and pepper to taste 1/2 tsp MSG (optional) 3 lbs taro leaves or fresh spinach 3 cups coconut milk Brown chicken in butter. Add salt and water. Simmer till chicken is tender. Drain chicken. Season broth with salt, pepper, and MSG. Wash spinach and break into large pieces. Cook without additional water in covered saucepan over low heat till tender. Add 2 cups of hot-but-not-boiling coconut milk to the spinach and simmer for 2 minutes. Arrange chicken pieces in the center of a large deep dish. Arrange the spinach in coconut milk around the chicken pieces. Heat the remaining cup of coconut milk with chicken broth and pour over chicken and spinach. To prepare ahead: Follow instructions and cook chicken and spinach in the morning. Refrigerate chicken in its seasoned broth; the spinach in coconut milk. Reheat separately. Arrange and serve as instructed. |
||
| Return To Hawaiian Recipes. | ||
