Chicken Portola a la Coppa
From scearley 17 years agoIngredients
- 1 fresh cocoanut (+ meat) shopping list
- corn from 2 ears shopping list
- 4 Tbsp olive oil shopping list
- 2 onions shopping list
- 1 Tbsp diced bacon shopping list
- 1 green pepper, diced shopping list
- 4-6 roma tomatoes, stewed shopping list
- 1 clove garlic shopping list
- 1 spring chicken, boned shopping list
- water + flour to make paste shopping list
How to make it
- Cut the top of the cocoanut off and remove all meat. Keep the shell intact and make as much room as possible.
- Take three tablespoons of the diced cocoanut meat, and add it with the corn.
- 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.
- 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.
- Place the cocoanut in a pan of water and bake at 325 for an hour.
- You must baste the cocoanut regularly with the water to keep the cocoanut from burning.
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