This chicken luau stew page adapts the Hawai’i Nutrition Center recipe into the site’s island-home-cooking format. It gives the archive a clear taro-leaf stew page with more body and context than a generic chicken-and-greens post.
If you enjoy this style of Pacific cooking, you may also want to try beef luau, hawaiian chicken and taro leaves.
Ingredients
- 2 pounds chicken thighs, bone-in or boneless
- 4 cups cooked taro leaves
- 1 onion, diced
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- 1 can coconut milk
- 1 teaspoon Hawaiian salt
Instructions
- Brown the chicken lightly in a heavy pot.
- Add onion, ginger, and garlic and cook until fragrant.
- Stir in the cooked taro leaves and coconut milk.
- Season with salt, cover, and simmer gently until the chicken is tender and the stew is rich.
- Serve hot with rice or poi.
Helpful Tips
- Cook taro leaves thoroughly so they lose any raw sting before serving.
- Bone-in chicken gives a richer broth.
FAQ
Can spinach replace taro leaves?
Yes, but the flavor will be milder and less traditional.
What is it served with?
Rice or poi are both natural pairings.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 910 kcal |
| Fat | 59.3 g |
| Saturated Fat | 22.5 g |
| Carbohydrates | 20.7 g |
| Protein | 85.2 g |
| Sodium | 2553.8 mg |
| Cholesterol | 92.3 mg |
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