This Hawaiian chicken and taro leaves page keeps a simpler, plainer taro-leaf chicken route beside the richer luau stew. That gives the archive a useful everyday option for cooks who want the taro-leaf flavor without building a heavier stew.
If you enjoy this style of Pacific cooking, you may also want to try chicken luau stew, beef luau.
Ingredients
- 2 pounds chicken thigh fillets
- 2 tablespoons oil
- 1 teaspoon salt
- 60 taro leaves or 2 bunches spinach
- 1 cup coconut milk
Instructions
- Cut the chicken into large pieces.
- Brown the chicken in oil and season with salt.
- Wash and trim the taro leaves, removing the tough ribs and stems.
- Simmer the taro leaves until tender and no raw sting remains.
- Combine the cooked leaves with the chicken and coconut milk and simmer until the flavors come together.
Helpful Tips
- Taro leaves must be cooked thoroughly before serving.
- If using spinach instead, reduce the cooking time a lot.
FAQ
Can spinach replace taro leaves?
Yes, though the result will be milder and less traditional.
Does coconut milk make it soupy?
Not necessarily. Use just enough to coat and enrich the cooked leaves and chicken.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Fat | 25.5 g |
| Saturated Fat | 9.9 g |
| Carbohydrates | 90.6 g |
| Protein | 84.4 g |
| Sodium | 465.5 mg |
| Cholesterol | 138.6 mg |
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