HECO A classic dish of chicken luau includes garlic, onion and chunks of chicken breast.

Chicken luau,
a local favorite

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"The Electric Kitchen" airing in the first half of September features Helen and Cheyenne Bajo of Hui Kalo O' Waialua with "Cooking with Taro."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here is a recipe from the show. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Chicken Luau

1 pound boneless, skinless chicken, cut into bite-size pieces
3 cloves garlic, minced
1 medium onion, diced
4 cups cooked luau leaves (see note)
1 can (14-1/2 oz) chicken broth
Salt and pepper to taste

In a medium saucepan, sauté chicken, garlic and onion for 5 minutes. Add taro leaves and chicken broth. Cover, bring to a boil, lower heat to medium; simmer 20 minutes or until chicken is tender. Add salt and pepper to taste. Serves 4.

Note: Frozen luau leaves maybe used (thaw first), or cook 1 pound cleaned fresh luau leaves in 6 to 8 cups water. Cover, bring to a boil, lower heat and simmer for 30 minutes. Drain liquid and add 6 to 8 cups more water. Cover and simmer for 30 minutes longer or until leaves are tender. Drain.

Nutritional information unavailable.

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