Chicken with coconut cream

Ingredients

  • 2 cups of finely chopped chicken meat (liver, gizzard and white meat, etc.)
  • ¼ cup of chopped onions
  • 1 lemon (juice)
  • 8 cherry tomatoes or 1 medium-sized tomato (sliced)
  • ½ cup of chopped green pepper
  • ½ cup of coconut cream (substitute coconut cream with milk or fresh milk)
  • Salt to taste

Combine above ingredients except coconut cream in a saucepan and cook until meat is well done. Add coconut cream and turn off stove.

Makes 2-4 servings.

By Candelaria T. Rios

Editor’s Note: Recipe from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985.
Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association)

Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.