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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a version of a Tahitian dish, since Taro is hard to come by in the U.S. I substitute it with spinach leaves. This is also a mild dish. Serve this dish with rice, I prefer sticky rice, but any other kind works well. For different flavors try jasmine rice. Ingredients:
4 boneless skinless chicken breasts |
2 1/2 tablespoons butter, divided 1 t and 1 1/2 t |
1/4 cup onion, chopped |
2 garlic cloves, minced |
1 cup coconut milk |
6 -8 ounces fresh spinach (taro) |
salt |
pepper |
Directions:
1. Heat 1 T butter in a skillet, add onions and sauté until golden brown. Set onions in a bowl aside.
2. In the skillet melt the remaining 1 1/2 T butter and place the chicken in the skillet and brown evenly.
3. Add the onions and continue to cook until the chicken is no longer pink, 15-20 minutes (depending on thickness). Then add the garlic and spinach, cover and simmer for 5 more minutes.
4. Before serving pour the coconut milk over the chicken and add salt and pepper to taste. Serve over hot cooked rice.
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