Adapted from the Garlic festival - Hawaiian booth's recipe to be Paleo (removed 1 lbs of cream cheese & 3 bags of parm cheese) and added seasonings.
****Modified Recipe 7/18/17****
1. Roast the garlic bulbs.
2. Cook the chicken thighs (BBQ-ing gives it great flavor).
3. Thaw spinach and rinse.
4. Get as much water out of frozen spinach as possible.
5. In a large wok/pot cook spinach, grated ginger, and garlic on LOW to get rest of the water out.
6. Add 1 can of coconut cream. Stir well and see how thick it is.
7. Add 1 box of creamed coconut & 1 more can of coconut cream. Stir well to see how thick it is.
8. Shred HALF of the chicken in the blender. Chop HALF of the chicken up into small bite size pieces. Add to wok/pot.
9. Check thickness of the meal if needed add 1-2 more cans of coconut milk or cream.
10. Season with salt, pepper, garlic powder and onion powder to taste.
11. Let simmer for 15-20 minutes until well melded.
12. Serve over rice or noodles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1595g) | ||
Recipe Makes: Servings | ||
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Calories: 889 | ||
Calories from Fat: 114 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1132.1mg | 39 % | |
Potassium 9610.7mg | 253 % | |
Total Carbohydrate 170.2g | 50 % | |
Dietary Fiber 46.8g | 187 % | |
Sugars, other 123.5g | ||
Protein 57.1g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 889
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