Samoan chicken is called Moa Fa’Asaina. This easy to make dish will become one of your favorites. In Samoa they cook in an uma, an earth oven. It can be easily replicated in a dutch oven which is how I made this Samoan chicken. It was served over a simple coconut rice which I also highly recommend.
The deep flavor comes from a dark soy sauce, onion and garlic with a hint of vinegar. The result is a tender juicy bite that will leave you wanting more. The coconut rice is just plain steamed rice with bit of coconut milk, so easy and flavorful.
There are many legends about how Samoa got its name. Interestingly, moa means chicken in the Samoan language however I do not believe that the name Samoa has anything to do with chickens. If you would like to learn more about the islands of Samoa be sure to check out “Our Journey to Samoa” there you will also find more delicious and authentic Samoan recipes. Be sure to join the culinary journey around the world when you stop by, it’s free! That way, you won’t miss a thing.
Have you ever been to Samoa? If so, I would love to hear about what your favorite food was. Be sure to leave me a comment below. Also I would love it if you make this chicken to leave me a comment as well, I hope you enjoy it!
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Samoan Chicken Moa Fa'Asaina
For the chicken
- 2 pounds chicken pieces with skin on and bones I used drumsticks and thighs
- 1 cup dark soy sauce
- ½ cup apple cider vinegar
- 1 onion sliced
- 4 cloves garlic peeled and diced
- 1 tablespoon ginger peeled and minced
- salt and pepper to taste
- 2 Tablespoons tapioca starch
- 2 Green onions chopped to garnish
- 1 Tablespoon sesame seeds roasted to garnish
For the rice
- 2 cups cooked white rice
- 1 cup coconut milk
- pinch salt
For the chicken
- Season the chicken well with salt and pepper
- Brown the chicken on all sides in a large dutch oven.
- Remove the chicken to a plate and drain all but a tablespoon or so of grease from the dutch oven.
- Saute the onions and garlic and ginger in the dutch oven, scraping up any bits from the chicken.
- Return the chicken to the pan and add the soy sauce and vinegar, then add enough water to cover the chicken.
- Continue to cook for another 20 minutes or so or until the chicken is cooked through.
- Remove the chicken from the pan.
To thicken the sauce,
- Take 2 Tablespoons of tapioca starch in a bowl with just a touch of cold water to form a thick paste, Whisk this into the sauce.
- Reduce the heat as the sauce begins to thicken and return the chicken to the sauce.
For the rice
- Into the warm cooked rice, add the coconut milk and a pinch of salt. You should have enough to cover the rice. Allow the rice absorb the coconut milk.
- Put a scoop of rice in a bowl then top with a couple pieces of chicken and sauce
- Garnish with onions and sesame seed, Serve warm