- 1 whole chicken cut into pieces
- 1 tablespoon vegetable or canola oil
- 1 teaspoon Hawaiian sea salt
- water as needed
- 3 pounds of taro leaves
- 2 tablespoons butter or margarine
- 1 can of coconut milk
Heat vegetable oil in a large pot.
Add the chicken pieces and brown lightly, turning frequently.
Add enough water to cover the chicken. Simmer for about 30 minutes. Pour out the liquid.
Heat 2 tablespoons butter or margarine in the pot. Add the drained chicken.
Season with salt to taste and simmer. Add 1-2 lbs. of taro leaves, as well as 1 cup coconut milk to chicken. Simmer for 5-10 minutes and serve.
Spinach can be substituted for taro leaves, although the flavor will not be the same.