Easy Chicken Luau Food

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CHICKEN LUAU



Chicken Luau image

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

2 lbs chicken breasts, boneless and skinless
2 tablespoons peanut oil (or substitute sesame or macadamia oil)
2 teaspoons minced garlic
4 cups chicken stock
3 (10 ounce) boxes spinach, thawed (frozen whole-leaf spinach)
1 1/2 cups coconut milk
4 cups cooked rice

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.

CHICKEN LUAU



Chicken Luau image

Make and share this Chicken Luau recipe from Food.com.

Provided by CJAY8248

Categories     < 4 Hours

Time 1h10m

Yield 1 chicken, 6-8 serving(s)

Number Of Ingredients 10

1 1/2 lbs chicken, cut into 1-inch pieces
1 teaspoon fresh ginger, slivered
3/4 teaspoon salt
1/4 teaspoon pepper
2 lbs taro root, leaves (not root)
2 1/2 cups water
2 teaspoons salt
1 small onion, chopped finely
1/4 teaspoon msg
1 cup coconut milk

Steps:

  • Cover chicken with water; Add ginger, salt and pepper. Simmer until tender (approx. 1 hour). Place luau leaves in large pot; add water, salt, onion and MSG. Simmer on medium heat for about 1 hour. Drain the luau leaves. Just before serving, heat coconut milk and add to drained leaves. Drain chicken pieces and mix into cooked leaves; serve warm. Note: Fish or squid may be substituted for chicken.
  • * Spinach can be substituted for luau leaves. Fresh spinach cooks very quickly. If using frozen spinach, cook according to package directions, drain and proceed as above.

Nutrition Facts : Calories 417.8, Fat 19.4, SaturatedFat 10.8, Cholesterol 51.8, Sodium 1157.8, Carbohydrate 45.4, Fiber 7.5, Sugar 4.1, Protein 16.6

LUAU RESTAURANT CELESTIAL CHICKEN WITH SUPREME SAUCE



Luau Restaurant Celestial Chicken With Supreme Sauce image

This is a recipe from the Luau restaurant in Memphis TN from the 60's&70's. The Luau was a polynesian restraunt with a tropical themed decor. Think Mai Tai's and cheesy Hawaiian boxed in music. But to us Memphians and the yearly prom goers, it was an escape! Anyway this dish is easy and so soul satisfying.

Provided by ace7455 2

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

4 boneless skinless chicken breasts
2 teaspoons kosher salt
1/2 cup half-and-half
1 cup flour
1 tablespoon paprika
1/2 teaspoon black pepper
1 tablespoon sesame seeds (toasted)
1/4 cup parsley (fresh chopped)
1/4 cup canola oil
5 -6 cups cooked white rice
1/4 cup butter
6 chicken bouillon cubes
1 1/2 cups half-and-half
1/4 cup flour
1/2 teaspoon cayenne pepper
1 1/2 cups water

Steps:

  • Cut chicken breasts into 1/2 inch strips.
  • Place sesame seeds in a dry skillet -- toast over medium heat until you can smell the oils escape. 5 minutes.
  • Combine salt, flour, paprika and black pepper and sesame seeds.
  • Dip chicken strips into half and half then dredge in seasoned flour.
  • Heat canola oil in frying pan to 375 degrees.
  • Add chicken strips not to crowd and fry til golden brown.
  • Remove and drain on paper towels.
  • SUPREME SAUCE.
  • 1/4 cup butter.
  • 6 chicken bouillon cubes.
  • 1 1/2 cups half and half.
  • 1/4cup flour.
  • 1/2 tsp cayenne pepper.
  • 1 1/2 cup water.
  • Dissolve bouillon cubes in water.
  • Melt butter in saucepan.
  • Blend flour and cayenne, add to butter making a roux.
  • Add chicken boullion stirring constantly until mixture has come to a full boil.
  • Lower heat to medium -- and very slowly add half and half. Whisking throughly to avoid lumps.
  • TO SERVE.
  • Toss hot cooked rice and maybe a tbl of butter with parsley and mound on a platter.
  • Place chicken strips atop rice and drizzle supreme sauce over all.

HAWAIIAN CHICKEN LUAU



Hawaiian Chicken Luau image

A favorite at any luau here in Hawaii or on the mainland. We make it on the mainland when we visit family.

Provided by ediekamioka

Categories     Chicken Breast

Time 55m

Yield 5 serving(s)

Number Of Ingredients 6

2 lbs chicken breasts (skinless/boneless)
2 tablespoons macadamia nut oil
2 teaspoons minced garlic
4 cups chicken stock
3 (10 ounce) packages whole frozen spinach, thawed
1 1/2 cups coconut milk

Steps:

  • Cut chicken into 1 inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock, cover and simmer for 10 mins or until tender. Drain spinach and stir spinach and coconut milk into skillet.
  • Simmer for 5 minutes and serve.

LUAU CHICKEN



Luau chicken image

This recipe was originally called "Chicken Delight" and came from my mother. I don't know where she got it from. I re-named it "Luau Chicken" for use at a Hawaiian themed party.

Provided by Stephanie Kraft

Categories     Chicken

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 4

3 -6 lbs chicken drummettes or 3 -6 lbs chicken wings (I prefer the drummetes -- You can also use a whole chicken cut up, with the skin removed)
1 (8 ounce) bottle milani 1890 French dressing
1 envelope onion soup mix
1 (16 ounce) can whole berry cranberry sauce

Steps:

  • Depending on how many people you have, you can increase or decrease this recipe very easily.
  • Put the drummettes or wings or chicken pieces in a baking dish.
  • Mix the dressing with packaged dry onion soup mix and can (s) of whole berry cranberries.
  • If you are making this for a few people, just use one bottle of dressing, one can of cranberries, and one envelope of onion soup mix.
  • Increase portions for more drummetes or wings.
  • Pour mix of dressing, cranberries and soup over the drummettes or wings, and bake at 350 for an hour and 15 minutes.

EASY CHICKEN LUAU



Easy Chicken Luau image

My friend served this at her son's birthday party and I immediately asked for the recipe. She gave it to me verbally and I was surprised by how simple it was! I had to post it so I wouldn't forget about it, since I don't have it on paper. Hope you enjoy! Everyone at the party loved it. Taro leaves are traditional in this recipe, but my friend made it with spinach and it was still delicious.

Provided by GiddyUpGo

Categories     Chicken

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 tablespoon vegetable oil
4 chicken breasts, cut into bite sized pieces
1 (10 1/2 ounce) can cream of chicken soup
1 (13 1/2 ounce) can coconut milk
1 (10 ounce) package frozen spinach, thawed and chopped

Steps:

  • Saute the chicken in the oil until just cooked through.
  • Add the cream of chicken soup and the coconut milk. Heat until simmering.
  • Add the spinach.
  • Serve over steamed white rice.

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