Chicken Fafa Recipes

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

Steps:

• Heat 1 T butter in a skillet, add onions and sauté until golden brown. Set onions in a bowl aside.
• In the skillet melt the remaining 1 1/2 T butter and place the chicken in the skillet and brown evenly.
• 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.
• Before serving pour the coconut milk over the chicken and add salt and pepper to taste. Serve over hot cooked rice.

Steps:

• If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
• Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to a plate.
• Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent.
• Add back the chicken pieces, stock or water, salt and pepper.
• Reduce the heat to low and simmer, covered for about 20 minutes.
• Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
• Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce to thicken lightly.
• Stir in coconut cream to finish and serve over rice.
• (My tip-I love this with yams or sweet potatoes too!).

Steps:

• In a large, deep skillet with lid, over medium-high heat, melt the butter.
• Stir in the onion and garlic, and cook 2 minutes.
• Mix in the coconut milk, water, rice, and chicken, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender and chicken is cooked through.
• Stir the spinach into the skillet, and cook just until heated through.
• Sprinkle with coconut.
• Serve.