If banana leaves are unavailable, blanched collard greens are a good substitute.

Marinate 1 1/2 lbs chicken legs and thighs in the same manner. Bake in a roasting pan or a baking sheet in a 350F oven for 40 minutes, or until the meat pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup. Refrigerate the juices so the fat rises to the top.
When the chicken is cool, remove and discard the skin and bones and cut or shred the meat into bite sized pieces. Skim off and discard the fat that has risen from the cooking juices, and use the remaining brown cooking liquid to reheat the chicken in a slow oven.