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Samoan Chicken Moa Fa'Asaina
A super delicious chicken recipe from Samoa
Course Main Dish
Cuisine Samoan
Prep Time 10 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour
Servings 4
Calories 575kcal
Author Darlene at International Cuisine
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
Calories: 575kcal | Carbohydrates: 36g | Protein: 32g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 120mg | Sodium: 3361mg | Potassium: 637mg | Fiber: 2g | Sugar: 3g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 4.9mg