Chicken Fafa Recipes
CHICKEN FA FA
This is from a polynesian kitchen website for Tahiti. 1 1/2 lbs- Taro leaves (fa fa), were originally used in the recipe but food.com would not recognize the ingredient, spinach is a substiture for taro leaves. The taro must be cooked in saltwater first to remove irritating cacium oxalate from the leaves.
Provided by Lavender Lynn
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
- Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to a plate.
- Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent.
- Add back the chicken pieces, stock or water, salt and pepper.
- Reduce the heat to low and simmer, covered for about 20 minutes.
- Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
- Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce to thicken lightly.
- Stir in coconut cream to finish and serve over rice.
- (My tip-I love this with yams or sweet potatoes too!).
Nutrition Facts : Calories 752.7, Fat 45.6, SaturatedFat 19.7, Cholesterol 143.3, Sodium 293.5, Carbohydrate 52.4, Fiber 4.9, Sugar 41.2, Protein 35.9
CHICKEN FAFA
This is a version of a Tahitian dish, since Taro is hard to come by in the U.S. I substitute it with spinach leaves. This is also a mild dish. Serve this dish with rice, I prefer sticky rice, but any other kind works well. For different flavors try jasmine rice.
Provided by Kianya
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 T butter in a skillet, add onions and sauté until golden brown. Set onions in a bowl aside.
- In the skillet melt the remaining 1 1/2 T butter and place the chicken in the skillet and brown evenly.
- Add the onions and continue to cook until the chicken is no longer pink, 15-20 minutes (depending on thickness). Then add the garlic and spinach, cover and simmer for 5 more minutes.
- Before serving pour the coconut milk over the chicken and add salt and pepper to taste. Serve over hot cooked rice.
POLYNESIAN CHICKEN FAFA
A skillet dish with chicken, rice and coconut. The original calls for boneless chicken breast, but I prefer chicken thighs.
Provided by Outta Here
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large, deep skillet with lid, over medium-high heat, melt the butter.
- Stir in the onion and garlic, and cook 2 minutes.
- Mix in the coconut milk, water, rice, and chicken, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender and chicken is cooked through.
- Stir the spinach into the skillet, and cook just until heated through.
- Sprinkle with coconut.
- Serve.
Nutrition Facts : Calories 699.9, Fat 23.1, SaturatedFat 18.2, Cholesterol 64.9, Sodium 174.3, Carbohydrate 101.2, Fiber 4.5, Sugar 39.8, Protein 22.7
FAFA (POLYNESIAN CHICKEN)
This was a dish served at the Tiki Theater Village in Moorea, FP. We absolutely loved the dish and we found a version of this recipe online. It goes great with the Tahitian Tuna (Poisson Cru) Recipe #214352 for an appetizer and Tahitian Coconut Bread Recipe #220088 for dessert.
Provided by Elizardbeth
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to a plate.
- Sauté the onion, garlic and ginger in the remaining oil till the onion is cooked through.
- Add chicken pieces, stock, salt and pepper.
- Reduce the heat to low and simmer, covered for about 20 minutes .
- Add spinach and simmer another 15 minutes till chicken is tender.
- Stir the cornstarch into 2-3 tablespoons of cold water and then stir into the simmering sauce to thicken lightly.
- Stir in coconut cream to finish and serve over rice.
Nutrition Facts : Calories 626.5, Fat 26.8, SaturatedFat 12, Cholesterol 74.4, Sodium 277.4, Carbohydrate 62.9, Fiber 6.3, Sugar 6.6, Protein 35.1
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