Hawaiian Chicken and Taro Leaves
Servings: 6
Ingredients
- 2 lb chicken thigh fillets
- 2 tbsp canola oil
- 1 tsp salt
- 60 taro leaves or 2 bunches spinach if preferred
- 1 cup coconut milk
Instructions
- Cut chicken fillets into large dice (about 1-inch).
- Heat canola oil in a large, heavy pan and brown the chicken. Sprinkle with salt, cover and cook until chicken is tender.
- Wash the taro leaves and remove the stems and tough parts of the ribs.
- Put into a large saucepan with 2 cups water and ½ teaspoon salt, cover and simmer for 1 hour (much shorter if spinach used) or until leaves are tender and there is no 'sting' when they are tasted.
- Squeeze out liquid from the leaves. Combine with coconut milk and chicken and heat through just before serving.
Notes
For a lower fat version, chill the can of coconut milk. Upon opening can remove cream on top.
Use a light coat of cooking spray instead of canola oil to brown the chicken.
Nutrition Facts
Hawaiian Chicken and Taro Leaves
Serving Size
1.25 cup
Amount per Serving
Calories
480
% Daily Value*
Fat
33
g
51
%
Saturated Fat
15
g
94
%
Cholesterol
135.51
mg
45
%
Sodium
385
mg
17
%
Potassium
795
mg
23
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Protein
41
g
82
%
* Percent Daily Values are based on a 2000 calorie diet.