The Voice Of Leeward Oahu


Stovetop Kalua Chicken

Posted June 6, 2013 by Pat in Feature

Aloha! Here is a recipe for Hawaiian kalua chicken which tastes much like kalua pig, the Hawaiian version of smoked pulled pork. Kalua pig is usually the main dish at an island luau party.  The traditional way of roasting a pig in Hawaii involves digging an imu, which is an underground oven, firing up kiawe wood and lava stones, and cooking it underground for almost half a day.  But you can save a lot of time and effort by preparing kalua chicken on the stove in less than an hour with this recipe. It is also healthier and easy on your wallet.


3-5  lb. chicken thighs

3 tablespoons cooking oil

3 cloves garlic, crushed

1 can chicken broth (14.5 oz.)

2 tablespoons soy sauce

3/4 teaspoon liquid smoke

salt to taste


Heat oil in large pot, brown garlic. Remove garlic and brown pieces of chicken in the oil.  Remove chicken and drain oil.  Return chicken to the pot. Pour chicken stock into a large measuring cup, add liquid smoke and soy sauce  to it, stir, and add the liquid to the pot. If liquid does not cover the chicken, add water.  Bring liquid to a boil, simmer for 45 minutes.      When meat is soft enough, remove to a bowl and use two forks to shred the meat off the bone. Discard bones. Add liquid from the pot to season it and make it moist.  Add salt if desired. Serve your kalua chicken with poi or rice!

About the Author


Pat Pang (Nozaki) is a retired DOE secondary school teacher who taught school in Waianae for almost 40 years. She has served the community as a member of the Waianae Neighborhood Board and as a delegate to the 1978 Hawaii State Constitutional Convention. She was raised on the Nanakuli Hawaiian Homestead and resided in Waianae during her years as a teacher.


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