Papua New Guinea Chicken Pot (Chicken in Coconut)

In Papua New Guinea, Sunday chicken is a ritual. The bird is chopped into pieces and simmered in a big pot with coconut milk, ginger, and whatever greens the garden offers, until the broth turns golden and the meat pulls apart at a touch. It is the dish grandmothers cook and everyone asks for seconds of.

What makes chicken pot great is its unfussy warmth. One pot, simple ingredients, and an hour of gentle bubbling produce a rich, savory broth that you will want to soak up with taro, sago, or rice. It is comfort food with a tropical accent, and it feeds a crowd without breaking a sweat.

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