Title: Chicken Luau
Categories: 1, Chicken, Family, Hawaiian
Yield: 1 Servings

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.

Recipe by: Mary Spero

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Oct 19, 1997