Chicken Luau By Kuana Torres Recipes

CHICKEN LUAU

Chicken Luau image

Make and share this Chicken Luau recipe from Food.com.

Provided by CJAY8248

Categories < 4 Hours

Time 1h10m

Yield 1 chicken, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs chicken, cut into 1-inch pieces
1 teaspoon fresh ginger, slivered
3/4 teaspoon salt
1/4 teaspoon pepper
2 lbs taro root, leaves (not root)
2 1/2 cups water
2 teaspoons salt
1 small onion, chopped finely
1/4 teaspoon msg
1 cup coconut milk

Steps:

Cover chicken with water; Add ginger, salt and pepper. Simmer until tender (approx. 1 hour). Place luau leaves in large pot; add water, salt, onion and MSG. Simmer on medium heat for about 1 hour. Drain the luau leaves. Just before serving, heat coconut milk and add to drained leaves. Drain chicken pieces and mix into cooked leaves; serve warm. Note: Fish or squid may be substituted for chicken.
* Spinach can be substituted for luau leaves. Fresh spinach cooks very quickly. If using frozen spinach, cook according to package directions, drain and proceed as above.

Nutrition Facts : Calories 417.8, Fat 19.4, SaturatedFat 10.8, Cholesterol 51.8, Sodium 1157.8, Carbohydrate 45.4, Fiber 7.5, Sugar 4.1, Protein 16.6

CHICKEN LUAU

Chicken Luau image

This modern version of a Hawaiian recipe combines chicken with spinach and coconut milk. A more traditional recipe for this dish would use taro leaves instead of spinach, and additional cooking time. You may also try making this recipe with two teaspoons fresh ginger, sliced, in place of the garlic, or in addition to the garlic. Taken from a Hawaiian tourist web site.

Provided by treehuggingmom

Categories Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs chicken breasts, boneless and skinless
2 tablespoons peanut oil (or substitute sesame or macadamia oil)
2 teaspoons minced garlic
4 cups chicken stock
3 (10 ounce) boxes spinach, thawed (frozen whole-leaf spinach)
1 1/2 cups coconut milk
4 cups cooked rice

Steps:

Remove bones and skin from chicken breasts and cut meat into 1 inch cubes.
Heat oil and saute chicken until lightly browned; add garlic and saute one minute.
Pour chicken stock over the browned meat and garlic, and simmer 10 minutes or until chicken is tender.
Drain the thawed spinach, then stir spinach and coconut milk into the chicken mixture. Simmer five minutes.
Serve with rice.

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