Fijian Lovo-Style Smoky Coconut Chicken (Koko Lovo) – Authentic Fiji Recipe
Earth-oven inspired Fijian chicken slow-braised with smoky aromatics and velvety coconut cream.
- Country of Origin
- 🇫🇯 Fiji (Melanesia, Oceania)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Bone-in chicken thigh pieces, Taro root chunks, Rourou (taro leaves), Smoked paprika, Coconut cream
Ingredients for Fijian Lovo-Style Smoky Coconut Chicken (Koko Lovo) (4 Servings)
- 1.25 lbs (or 2.5 cups) bone-in chicken thigh pieces, prepped into bite-sized pieces
- 1.5 cups taro root chunks, washed and trimmed
- 1 cup rourou (taro leaves)
- 1 medium onion and 3 cloves garlic, finely minced with smoked paprika
- 1.5 tbsp traditional Fiji seasoning (coconut cream, ginger, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown bone-in chicken thigh pieces for 5 minutes.
- Add minced onion, garlic, smoked paprika, and coconut cream, ginger, garlic, stirring for 2 minutes until deeply aromatic.
- Add taro root chunks and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in rourou (taro leaves) right before serving warm.