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Drinks and Coctails Recipes

  Added: Feb 28, 2011  •  Visited (703)  •  Print version Print this recipe (32)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chicken In Coconuts
(Chicken Portello)
What You Need:
  • 6 fresh coconuts
  • Salt and pepper
  • 6 bacon rashers, diced
  • 1 clove of garlic, minced
  • cups cut fresh corn-3 ears
  • 6 small tomatoes, peeled and cut into sixths
  • 3 onions; sliced
  • 1½ cups chopped green pepper
  • 4 cups cooked or canned chicken chunks

  • How To Cook:
    1. With a long nail or ice-pick, puncture 3 indentations at one end of each coconut; drain the milk from these holes.

    2. From the punctured end of each coconut, saw off about 1½ inches to make a lid.

    3. Using a sharp knife, remove the coconut meat from each lid in large chunks, then peel and grate it.

    4. Saute the bacon in a large pan until crisp; mix in the corn, ¼ cup grated coconut, the onions, green pepper, 1 teaspoon salt, ¼ teaspoon pepper and the garlic; cook until tender.

    5. Sprinkle the tomatoes with salt and pepper, and add with the chicken to the corn mixture; cook for 5 minutes.

    6. Start heating the oven to moderate (350°F).

    7. Spoon the chicken mixture into the coconut shells, top with the lids and wrap each coconut completely in foil.

    8. Place the coconuts in a baking tin with 1 inch water and bake for 1¼ hours.

    9. Serve in the shells, topped with grated coconut.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Oceania » Polynesia
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Fruits » Coconut
    Main Ingredient » Grains & Cereals » Corn


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