I haven't quite put my finger on why, but Hawaiian Hay Stacks could possibly be one of my favorite meals. I seriously can eat this stuff until I'm sick. I had never heard of them until the summer after I graduated from high school. We went to Lake Powell with my family and my Aunt made them for us. I fell in love. I felt like the first 18 years of my life had been cheated. If you've never heard of them, I really hope you'll give it a chance. It may seem weird and unappetizing at first glance, but it's genuine deliciousness.
HAWAIIAN HAY STACKS
(A Utah Classic)
4 C. cooked rice
Sliced Black Olives
Serve stacking the rice, chicken sauce and toppings of choice.
2 boneless, skinless chicken breasts, sliced thin and cut into bite-size pieces
3 T. butter
½ small onion; grated
1 clove garlic; minced
salt & pepper
3 T. flour
2 C. cream
1 ½ C. chicken stock
1. In a large skilled, melt and heat 3 T. butter over Medium-high heat.
2. Add the onion, garlic and chicken. Season with salt & pepper. Saute in the butter until the chicken is done and starts to brown.
3. Add the flour and toss until evenly distributed throughout the chicken.
4. Add the cream and chicken stock. Stir and bring to a boil.
5. Cook until the sauce thickens to soup like consistency.