Recipe

Chicken Portola A La Coppa Recipe


Chicken Portola A La Coppa Recipe Scearley / All my dishes
2 years, 10 months ago
Incredible smells will first meet you when you open the cocoanut at the table.....
Prep:40m Cook:20m Servings:4

Scearley

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Ingredients
  • 1 fresh cocoanut (+ meat)
  • Corn from 2 ears
  • 4 Tbsp olive oil
  • 2 onions
  • 1 Tbsp diced bacon
  • 1 green pepper, diced
  • 4-6 roma tomatoes, stewed
  • 1 clove garlic
  • 1 spring chicken, boned
  • water + flour to make paste

Directions
  1. Cut the top of the cocoanut off and remove all meat. Keep the shell intact and make as much room as possible.
  2. Take three tablespoons of the diced cocoanut meat, and add it with the corn.
  3. Sautee the onion and green pepper in the oil, and add the bacon, cocoanut, corn, and stewed tomatoes, and garlic, and cook until it thickens.
  4. Strain this mixture, along with the chicken meat, into the cocoanut shell, and make a paste from water and flour to seal the top back onto the shell.
  5. Place the cocoanut in a pan of water and bake at 325 for an hour.
  6. You must baste the cocoanut regularly with the water to keep the cocoanut from burning.

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