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Chicken Lū‘au

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2 1/2 pounds chicken thighs
1 1/2 teaspoons salt
1 1/2 cups coconut milk
2 pounds lū‘au leaves

2 pounds skinless chicken thighs
1 clove garlic, minced
6 cups defatted chicken broth
2 pounds fresh or 2 cups cooked ready-to-serve lū‘au leaves
1 1/2 cups non-fat dry milk powder
1/2 teaspoon salt
1/2 teaspoon coconut extract


Saute chicken and garlic in a large skillet.
Add 2 cups broth and simmer.
In a large pot, cook fresh lū‘au leaves in 2 cups broth for 20 to 30 minutes.
Make a paste with 1 cup broth, milk powder, salt, and coconut extract.
Combine paste with chicken and lū‘au leaves; heat through.

Luau leaves-216

photo credit: Melehina Groves

Lūʻau, or the leaves of the kalo, are often combined with chicken or squid to make this delicious dish. The term “lūʻau” that we have all come to know and use when referring to large gatherings is so-called because of these leaves, which were always served at such parties.

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