Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 4
Recipe Created By: sboller
Ingredients
3-4 chicken breasts (or other cuts, if preferred)
1 Tbsp canola oil
1/4 cup chopped onion
1 clove garlic
1/4 chopped red bell pepper
dash chicken/vegetable broth
1/2 tsp cumin
1 Tbsp tomato paste
1 13.5 oz can coconut milk
dash salt and pepper
Directions
Heat the oil in a medium sauce pan, over medium heat. Add chicken and cook for 3 minutes or until golden brown. Turn over and cook for an additional 3 minutes, or until the second side is browned.
Remove chicken from sauce pan and set aside. Add onions, garlic and red pepper to pan. Cook, stirring occasionally for 6 minutes. Add the tomato paste and cumin and cook, stirring constantly for 2 minutes.
Return the chicken to the saucepan and stir in the coconut milk and chicken or vegetable broth. Bring to a boil, then reduce the heat to medium low. Cover and let simmer for about 20 minutes or until the chicken is tender. Add salt and pepper, to taste.
Notes
Substitutions
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy [1], consult your physician to find out if you need to avoid coconut.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions [2] and soy substitutions [3].