Chicken Luau

Chicken luau won't win any prizes for presentation. It has all the visual appeal of pig slop (or worse), but you'll also notice it's one of the first pots to be scraped clean at a pa'ina. The sweetness of coconut and taro, combined with savory chicken make this one a local favorite. The dish takes its name from the Hawaiian word lū'au, describing the young taro leaves that make the bulk of the recipe.

• 3 lbs. taro leaves
• 8 c. water
• 1 t. sea salt
• 3 T. unsalted butter
• 2 medium onions, coarsely chopped
• 2 lb boneless/skinless chicken breasts or thighs, cubed
• 2 c. coconut milk
• 1 c. chicken broth

Remove the taro stems and any tough veins. Hold your hand in front of you. If your taro leaves are larger than your outstretched fingers, chop them into smaller pieces. Bring the salt and water to boil, then add the chopped taro leaves and cook for one hour, stirring occasionally. Don't rush this step! Taro contains calcium oxalate crystals which can cause a fiberglass like irritation in the mouth and throat unless cooked adequately. Drain the taro and lightly squeeze to remove excess water.

Meanwhile, melt the butter in a large skillet over medium heat. Saute the chopped onion until translucent but not browned, about five minutes. Add the chicken and cook another three to four minutes to lightly brown. Finally, add the coconut milk, chicken broth and cooked taro. Simmer gently for fifteen minutes until the chicken is fully cooked. Salt to taste, although in my experience you may not need more. Serve over rice.

Substitutions: You can use spinach in place of the taro, although this changes the flavor somewhat. If you use spinach, don't precook, but instead add it fresh when you add the coconut milk and broth. Another very popular option is to use squid or octopus in place of the chicken.

Serves eight to ten as a hearty side dish.

This post is part of my Hawaiian luau series.