Chicken Lucia
INGREDIENTS:
3 1/2 lb Stewing chicken; cut up (up
-to 4)
1 tb Hawaiian salt; (rock salt)
3 1/2 lb Luau; (taro leaves)* (up to
-4)
3 c Coconut cream; **
3 1/2 lb Stewing chicken; cut up (up
-to 4)
1 tb Hawaiian salt; (rock salt)
3 1/2 lb Luau; (taro leaves)* (up to
-4)
3 c Coconut cream; **
* spinach leaves is an excellent substitute for luau leaves
** coconut cream can be made by pouring 3 cups heated (not boiled) milk over 6 cups fresh coconut, shredded OR use 3 cups frozen coconut milk.
Place cut up chicken in a large pot; add salt and cover with water. Simmer for 1 1/2-2 hours or until tender. Wash luau thoroughly. Remove fibrous portion of veins and remove stems. Cook with about a cup of water for about 15 minutes. Drain. Repeat 2 more times. After the final draining add coconut milk and heat thoroughly, but do not boil. Remove the chicken from the bone and place on a serving dish. Add a little of the chicken broth and top chicken with coconut/luau mixture.
** coconut cream can be made by pouring 3 cups heated (not boiled) milk over 6 cups fresh coconut, shredded OR use 3 cups frozen coconut milk.
Place cut up chicken in a large pot; add salt and cover with water. Simmer for 1 1/2-2 hours or until tender. Wash luau thoroughly. Remove fibrous portion of veins and remove stems. Cook with about a cup of water for about 15 minutes. Drain. Repeat 2 more times. After the final draining add coconut milk and heat thoroughly, but do not boil. Remove the chicken from the bone and place on a serving dish. Add a little of the chicken broth and top chicken with coconut/luau mixture.