Samoan Chicken Luau Stew
A hearty and comforting stew made with tender chicken, taro leaves (luau), and creamy coconut milk, simmered to perfection for a rich and flavorful island dish.
🧂 Ingredients
- 1.5 lbs Chicken thighs(cut into bite-sized pieces)
- 1 pound Taro leaves (luau leaves)(trimmed, stems removed, and chopped)
- 13.5 oz can Coconut milk
- 1 medium Onion(chopped)
- 1 tbsp Garlic(minced)
- 0.75 cup Chicken bouillon(granulated)
- 4 cups Water
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 1 tbsp Cooking oil
👨🍳 Instructions
- 1
Prepare the taro leaves: Trim off the tough stems and veins from the taro leaves. Rinse them thoroughly, then roll them up and slice into strips. Set aside.
- 2
Sauté aromatics: Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, and sauté until softened and translucent, about 5 minutes.
- 3
Cook the chicken: Add the chicken pieces to the pot and brown them on all sides. Stir for about 2 minutes to prevent burning.
- 4
Simmer the stew: Add the water, chicken bouillon, salt, and pepper to the pot. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- 5
Add taro leaves and coconut milk: Stir in the chopped taro leaves and the can of coconut milk. Ensure the taro leaves are submerged. Cover and continue to simmer for another 30-40 minutes, or until the taro leaves are tender and the stew has thickened.
- 6
Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Serve hot, often with rice or taro.
💡 Pro Tips
- ✓Ensure taro leaves are cooked thoroughly to remove any itchiness.
- ✓If taro leaves are unavailable, spinach or collard greens can be used as a substitute, though the flavor will be different.
- ✓For a richer flavor, use full-fat coconut milk.
🔄 Variations
- Add diced taro root or sweet potato along with the taro leaves for a heartier stew.
- Substitute chicken with beef stew meat for a different protein.
- Add a pinch of chili flakes for a bit of heat.