Chicken Fafa Recipes

POLYNESIAN CHICKEN FAFA

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.

CHICKEN FAFA

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.

CHICKEN FAJITAS

Steps:

• In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce and optional minced chipotle, 1/4 cup olive oil and half the garlic. Mix well. Set aside 2 tablespoons of the marinade.
• Season chicken with salt and pepper and place in a resealable bag. Pour in the marinade and seal bag. Move chicken around to coat well, place bag in a bowl and refrigerate for 30 minutes (or up to 12 hours). Flip the bag over from time to time to redistribute marinade.
• Heat a large, heavy skillet over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add onions and cook, stirring, until they soften and begin to color, 3 to 4 minutes. Stir in bell peppers and chile and cook, stirring, until peppers begin to soften, 3 to 4 minutes.
• Turn heat to medium, add remaining garlic and cumin and salt to taste, and cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
• Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Add half the cilantro, and stir together. Taste and adjust seasoning. Remove from heat but keep warm.
• Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
• Heat grapeseed or canola oil over medium-high heat in a large, heavy skillet. Remove chicken breasts from marinade, reserving marinade, and pat dry with paper towels. Add to pan, rounded side down, and sear for 3 to 4 minutes, until lightly charred. Flip breasts over, pour in marinade, cover pan and reduce heat to medium. Cook 12 to 15 minutes, flipping over from time to time, until a thermometer registers 160 to 165 degrees when inserted into thickest part. Transfer to a cutting board and cover with foil. Let sit 5 to 10 minutes, then cut across the grain into 1/2- to 3/4-inch thick strips.
• Arrange lettuce on a platter, then place chicken next to lettuce. Tip juices from cutting board over chicken and sprinkle with cilantro. Serve vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco.

FAFA (POLYNESIAN CHICKEN)

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.