Chicken and Vegetables

Cut the chicken into serving pieces if not already prepared, and peel and chop the vegetables including yam, banana, pumpkin, kauhau, and onions into even-sized chunks for uniform cooking.

Heat butter in a large pot or heavy-bottomed pan over medium-high heat until melted and foaming.

Add the chicken pieces to the hot butter and brown them on all sides until golden, approximately 8-10 minutes, stirring occasionally.

Remove the browned chicken from the pot and set aside on a clean plate.

In the same pot with the remaining butter and drippings, add the chopped onions and cook until softened and translucent, about 3-4 minutes.

Return the browned chicken to the pot and add all remaining vegetables: yam, banana, pumpkin, kauhau, and tapioca, stirring well to combine.

Prepare coconut cream by shredding the coconut and extracting the milk through pressing or boiling in water, then strain through cheesecloth or a fine mesh.

Pour the coconut cream over the chicken and vegetables, stirring gently to distribute evenly throughout the pot.

Cover the pot with a lid, reduce heat to medium-low, and simmer for 15-20 minutes until the chicken is cooked through and vegetables are tender.

Taste and adjust seasoning if desired, then serve hot in bowls with the coconut broth spooned over top.