Entree: United States – American Samoa – Lu'au

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 8 bone-in chicken thighs, approx. 3 lb (1.4 kg) total
- 1 lb (450 g) fresh taro leaves (lu'au leaves), washed and tough stems removed
- 2 cups (360 g) jasmine rice, uncooked
- 4 cups (960 ml) water (for rice)
- 1 can (13.5 fl oz / 400 ml) full-fat coconut milk
- 1 cup (240 ml) coconut cream or extra-thick coconut milk
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, sliced, about 1 cup (150 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (6 g) grated fresh ginger (optional)
- 1 tbsp (15 ml) soy sauce
- 2 tsp (10 g) kosher salt, divided (adjust to taste)
- 1 tsp (5 g) ground black pepper
- 1 tbsp (15 ml) fresh lime juice (optional)
- 2 scallions, thinly sliced for garnish (optional)
- 1 small red chili, sliced, for garnish (optional)

Instructions

Short Description:
A rich Samoan-style taro leaf stew braised with bone-in chicken and coconut for a creamy, savory main course, served with jasmine rice. The slow cooking melds the meat into the tender taro leaves and coconut sauce for a satisfying family meal.

Regional Notes:
This American Samoa version follows local practice of enriching lu'au with meat—here bone-in chicken—braised slowly so flavors deepen and the taro leaves become silky. It emphasizes coconut milk/cream and a long, gentle simmer, differing from lighter or vegetarian lu'au versions found elsewhere.

1. Rinse the jasmine rice under cold water until the water runs clear. Combine rice and 4 cups (960 ml) water in a medium pot, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes.
2. Meanwhile, bring a large pot of water to a rolling boil. Wearing gloves or handling carefully, blanch taro leaves in batches 1–2 minutes until bright green and slightly wilted to remove initial itchiness; drain and rinse with cold water. Stack leaves and roughly chop into 1–2 inch (2–5 cm) pieces. Set aside.
3. Pat chicken thighs dry and season lightly with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown chicken thighs in batches, skin-side down first, 4–5 minutes per side until golden. Transfer browned thighs to a plate.
4. Reduce heat to medium, add sliced onion to the pot and cook 4–5 minutes until softened. Add minced garlic and grated ginger; cook 30–60 seconds until fragrant.
5. Return the chicken to the pot. Pour in the coconut milk (13.5 fl oz / 400 ml) and 1/2 cup (120 ml) of the coconut cream, scraping up browned bits. Add 1 tbsp (15 ml) soy sauce, remaining 1 tsp (5 g) salt, and remaining 1/2 tsp (2.5 g) pepper. The liquid should partly cover the chicken; add up to 1/2 cup (120 ml) water if needed.
6. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise 35–45 minutes, turning the chicken once, until meat is very tender and near falling off the bone.
7. Stir the chopped taro leaves into the pot, nestling them among the chicken. Add remaining 1/2 cup (120 ml) coconut cream. Cover and simmer gently 20–30 minutes, stirring occasionally, until the leaves are fully tender and the sauce is thickened and glossy. Taste and adjust seasoning with more salt or soy sauce if needed.
8. Finish with 1 tbsp (15 ml) fresh lime juice if using. Remove from heat and let rest 5 minutes.
9. To serve: spoon cooked jasmine rice onto plates or a communal platter, top with chicken and a generous ladle of taro leaf and coconut sauce. Garnish with sliced scallions and red chili if desired.