Hawaiian Chicken With Coconut Rice Recipes
HAWAIIAN COCONUT CHICKEN AND RICE
Great food...from my recent trip to Hawaii.. Easy....inexpensive....authentic....feeds alot at the pool party or luau!!! Impressive presentation when served on platter....
Provided by luv2cook 6
Categories Coconut
Time 1h3m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place broth in large saucepan.
- Add chicken and boil for 15 minutes.
- Add coconut milk-gently boil 45 minutes or so.
- Add spinach and cook 2 minutes.
- Place rice in large rimmed platter or bowl.
- Top with chicken mixture.
- top with condiments
- Aloha.
Nutrition Facts : Calories 525.2, Fat 28.6, SaturatedFat 18.6, Cholesterol 188.9, Sodium 1066.6, Carbohydrate 12.6, Fiber 4.6, Sugar 7.5, Protein 55.3
CHICKEN LUAU
This modern version of a Hawaiian recipe combines chicken with spinach and coconut milk. A more traditional recipe for this dish would use taro leaves instead of spinach, and additional cooking time. You may also try making this recipe with two teaspoons fresh ginger, sliced, in place of the garlic, or in addition to the garlic. Taken from a Hawaiian tourist web site.
Provided by treehuggingmom
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove bones and skin from chicken breasts and cut meat into 1 inch cubes.
- Heat oil and saute chicken until lightly browned; add garlic and saute one minute.
- Pour chicken stock over the browned meat and garlic, and simmer 10 minutes or until chicken is tender.
- Drain the thawed spinach, then stir spinach and coconut milk into the chicken mixture. Simmer five minutes.
- Serve with rice.
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- Add the chicken thighs to the marinade bag, close the lid and toss well to coat. Marinate in the fridge for 1-24 hours. The longer you can marinade the better, but even 1 hour will work. This makes a great recipe to prep the night before.
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