From the creators of the popular Haleiwa Farmers' Market comes a brand-new market in Hawaii Kai. The Makeke o Maunalua Farmers' Market at Kaiser High School has its grand opening Saturday with more than 50 booths offering fresh local produce and cooked food.

The day includes arts and crafts for keiki, horse rides, face painting, a bounce house and petting zoo.

The following recipe from Ola Loa Wellness, Chipotle Mango Chicken on Taro Tostadas, won first place in the Haleiwa Farmers' Market Mango Recipe Contest in the entree category.

CHIPOTLE MANGO CHICKEN ON TARO TOSTADAS

» Chipotle Mango Chicken:
4 pounds pasture-raised local chicken, or any other chicken

Water (enough to cover chicken)
4 bay leaves
Hawaiian sea salt, to taste
2 yellow onions, chopped
1/4 cup unrefined coconut oil*
4 ripe mangoes (such as Haden, Keitt or Rapoza), chopped
3 dried chipotle peppers, rehydrated, deveined and seeded
4 to 6 cloves garlic
1 to 2 tablespoons fresh oregano
Fresh-squeezed lime juice, to taste
» Taro tostadas:
2 pounds taro, peeled
3 to 4 cups water
1 yellow onion, chopped
2 to 3 tablespoons unrefined coconut oil
7 ounces creamed coconut
3 cloves garlic, chopped
Hawaiian sea salt, to taste
» Garnish:
1 cup local micro greens
1/3 cup cilantro (Chinese parsley), chopped
1/4 cup minced red onion
1/2 cup chopped mango

Place hens in large sauce pot, add enough water to cover, add bay leaves and salt. Bring to boil and simmer until tender. Cool, debone and shred; set aside.

In large skillet, saute onions in coconut oil. Meanwhile, puree mango, peppers and garlic in blender.

Add chicken and mango puree to skillet with onions. Sprinkle in oregano and stir. Simmer until liquid evaporates and sauce thickens.

Remove from heat; add lime juice to taste.

To make taro chips: Put taro into large sauce pot, add water and boil until tender; drain and save water.

Saute onions in coconut oil. Place onions, taro, creamed coconut and garlic in food processor and puree. Add salt to taste.

Add just enough saved water to taro mixture to form spreadable paste. Spread on teflex sheet of dehydrator tray and dry for 12 hours, flipping over and cutting out round shapes with biscuit cutter after 6 hours. Before serving, lightly fry taro rounds in coconut oil.

An alternative to dehydrating taro: Serve as puree alongside chicken.

Top taro rounds with Chipotle Mango Chicken and garnish with micro greens, cilantro, red onion and chopped mango. Makes 12 appetizer servings.

*Unrefined coconut oil is sold at health food store markets.

Approximate nutritional analysis, per serving (not including salt to taste): 500 calories, 27 g fat, 22 g saturated fat, 30 mg cholesterol, 80 mg sodium, 51 g carbohydrate, 9 g fiber, 16 g sugar, 19 g protein

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For more Hawaiian Electric Co. recipes visit www.heco.com.