Hawaiian Chicken and Taro Leaves
- READY IN -
- SERVINGS 6
- SERVING SIZE 1 1/4 cup
Ingredients
- 2 lb chicken thigh fillets
- 2 Tbsp canola oil
- 1 tsp salt
- 60 taro leaves or 2 bunches spinach if preferred
- 1 cup coconut milk
Directions
- Cut chicken fillets into large dice (about 1-inch).
- Heat canola oil in a large, heavy pan and brown the chicken. Sprinkle with salt, cover and cook until chicken is tender.
- Wash the taro leaves and remove the stems and tough parts of the ribs.
- Put into a large saucepan with 2 cups water and 1/2 teaspoon salt, cover and simmer for 1 hour (much shorter if spinach used) or until leaves are tender and there is no 'sting' when they are tasted.
- Squeeze out liquid from the leaves. Combine with coconut milk and chicken and heat through just before serving.
Notes
- For a lower fat version, chill the can of coconut milk. Upon opening can remove cream on top.
- Use a light coat of cooking spray instead of canola oil to brown the chicken.