Chicken Lu'au Stew
Servings: 20
Ingredients
- 3 ¾ lb Chicken Thighs, bone-in, skinless, raw
- 5 cups Lūʻau, Taro leaves, cooked
- 2 ¼ cups Red onion, peeled, diced
- 3 inches Ginger, peeled, grated
- 3 cloves Garlic, peeled, diced
- 15 oz Coconut milk (1 can)
- 3 tsp Hawaiian salt
Instructions
- Fresh Lūʻau (taro leaves): Prepare in Advance!
- Wash leaves. Cut stem just behind the leaf to remove. Chop stems into 1" pieces, set aside.
- Stack leaves on top of each other, roll them up and cut into ½" pieces.
- Place stems and leaves in a pot, cover with water, add a pinch of baking soda. Boil for 1 hour.
- Drain excess water and allow to cool. Store in a sealed container in fridge for up to 3 days. Store in the freezer for up to 2 months. Allow frozen lūʻau to thaw then drain excess water before using.
- Stew Preparation:
- In a large pot, boil chicken in water until cooked through. Drain water and set chicken aside in a large bowl to cool.
- While chicken is cooling, sauté onion, ginger, garlic, and oil in pot.
- Shred chicken from the bone and add meat to onion mixture.
- Turn heat to medium-low, stir in coconut milk & cooked lūʻau.
- Simmer on low for 15-20 minutes, stirring occasionally.
- Serve warm - a heaping ½ C per keiki.
Notes
Pro Tip: Extremely nutritious and delicious, fresh lūʻau leaves should never be eaten raw! Always cook thoroughly before eating to break down the calcium oxalate that causes a severely itchy throat. Always test for doneness before serving.
Nutrition Facts
Chicken Lu'au Stew
Serving Size
151 g
Amount per Serving
Calories
140
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4.5
g
28
%
Cholesterol
45
mg
15
%
Sodium
340
mg
15
%
Potassium
318
mg
9
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Protein
14
g
28
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.