Entree: New Caledonia – National Cuisine – Poulet Fafa (Chicken stewed with taro leaves in coconut milk)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small tomato, diced (optional)
- 12 oz (340 g) taro leaves (fafa), stems removed and rinsed, chopped
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 lime, juice only
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 small chili, sliced (optional)
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) salt, optional for depth
- 2 tbsp (30 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat the chicken pieces dry and season lightly with 1/2 tsp (2 g) salt and 1/4 tsp (1 g) pepper.
2. In a large, heavy pot over medium heat, warm the oil. Brown the chicken pieces on all sides in batches until golden, about 6–8 minutes per batch; remove and set aside.
3. Add the sliced onion to the pot and sauté until translucent, about 4 minutes. Stir in garlic and ginger and cook 1 minute until fragrant.
4. If using, add the diced tomato and cook until it breaks down, about 3 minutes.
5. Return the browned chicken to the pot. Pour in the coconut milk and chicken stock; stir to combine and bring to a gentle simmer.
6. Add the chopped taro leaves to the pot, pressing them into the liquid so they wilt evenly. If the pot is crowded, add leaves in layers as they wilt.
7. Season with remaining salt, pepper, fish sauce (if using), and the sliced chili (if using). Cover and simmer gently for 30–40 minutes, turning chicken once, until chicken is cooked through and taro leaves are tender.
8. Remove the lid and simmer 5–10 minutes more to thicken the sauce slightly. Stir in lime juice and adjust seasoning.
9. Serve hot over steamed rice and garnish with chopped cilantro or parsley.