Gluten-Free Chicken Luau Recipe

About this recipe

A hearty and flavorful Hawaiian-inspired dish featuring tender chicken, creamy coconut milk, and taro leaves, perfect for a satisfying gluten-free dinner.

Ingredients

• 1 Piece Nectr Coconut (Chemical Free)
• 500 g Chicken Thigh Boneless
• 5 pcs Arvi Patta (Aalu Chi Pane)
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Drain the liquid from 2 fresh coconuts into a bowl and set aside.
2. 2. Crack the coconut shells, remove the white meat, and grate it finely.
3. 3. Measure 4 cups of the reserved coconut liquid, adding water if necessary, and pour it over the grated coconut. Let it stand for 15 minutes.
4. 4. Squeeze the grated coconut through a double layer of dampened cheesecloth to extract the coconut milk into a bowl. Set the coconut milk aside.
5. 5. In a large saucepan, combine 1.5 kg of chicken thighs, 4 teaspoons of sea salt, and 3 cups of water. Simmer over medium heat until the chicken is tender, about 25-30 minutes.
6. 6. Remove the chicken from the saucepan, let it cool slightly, then debone and cut it into 1-inch pieces.
7. 7. Wash 4 kg of taro leaves thoroughly, remove the stems, and strip away the tough parts of the ribs.
8. 8. Place the taro leaves, 1 teaspoon of sea salt, and 3 cups of water in a deep saucepan. Simmer over low heat for 1 hour.
9. 9. Drain the taro leaves, add fresh water, and simmer for an additional hour or until the bitter taste is removed. Drain again and squeeze out excess water.
10. 10. Combine the cooked taro leaves, chicken pieces, and reserved coconut milk in a large pot. Stir well to combine.
11. 11. Heat the mixture thoroughly over medium heat, stirring occasionally, until warmed through, about 10 minutes.
12. 12. Serve the dish immediately while hot, ensuring each portion has a generous amount of chicken, taro leaves, and coconut milk.