Recipe by IIJUAN12
"Stew made of chicken, rice, onion, garlic, coconut milk, and spinach. Topped with shredded coconut. I serve this with warm tortillas. It reminds me of a dish we ate in Fiji."
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1 1/2 cups
uncooked long grain white rice
skinless, boneless chicken breast halves - cut into 1 inch pieces
1 (10 ounce) package
frozen chopped spinach, thawed and drained
This recipe has many good attributes including quick prep/cook time and few but interesting ingredients. However, the result is a bit bland and leaves something to be desired--particularly salt and seasonings. I had garlic & wine salt on-hand and used it liberally with a dash of hot pepper. My co-chef suggested that chopped up red pepper might do the trick in the future.
When I was in Tahiti....this was in the buffet of a 5 star hotel. I asked the chefs how to make it...They use HAM/bacon and Chicken boullion and lots of vidalia onions. It is SO DELICIOUS THIS WAY>>>I WOULD NOT LEAVE UNTIL THEY LET ME TALK TO THE CHEF!.
I use it with boiled potatoes instead of the rice...it is much much better..more true stew like.
I really didn't like this. It was so bland... Only substitutions I made were brown rice and fresh spinach.
I read other reviews before trying this recipe and here goes: I had prepared the chicken with marinade of cajun spices and olive oil before cooking. I added in some frozen peas and chopped pecans while simmering. I served with steamed potato (no rice in the cupboard!), and it was great!
* Percent Daily Values are based on a 2,000 calorie diet.
Polynesian Chicken Fafa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 209
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