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Home Polish Slow Cook Slow Cooker Chicken With Cornbread

Chicken Portola a la Coppa Recipe

Ingredients

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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The Cook

scearley Federal Way, WA

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