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Recipes

Luau Chicken

From Remembering Diamond Head, Remembering Hawaii: A Cookbook Memoir of Hawaii and Its Foods

2 pounds frozen spinach, thawed (see note)
1 tablespoon vegetable oil
1 (2- to 3-pound) fryer chicken, cut up
1 teaspoon salt
1/2 cup water
1 can coconut milk

Squeeze out the water from the thawed spinach. Wash spinach and break into large pieces; drain well.

Heat oil in a large pot. Brown the chicken, tossing often. Season chicken with the salt and add the 1/2 cup water. Simmer for 30 minutes.

Add the spinach, mix into the chicken; cook for 10 minutes.

Add the coconut milk; simmer for about 3 to 4 minutes, but do not boil. Arrange the chicken and spinach on a deep serving dish.

Yields 4 to 6 servings.

 

Note: Although taro leaves are traditionally used, spinach is a good substitute. In fact, it's easier to control the liquid content if you use frozen spinach.

 

 

 

(Updated: 10/27/08 SN)


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