My Coconut Chicken

Yesterday I mentioned on my Facebook page that I was making this for dinner... and well, there were some requests. As with all of my recipes, this one has been adapted over the years to fit my simple and busy life. I have developed this recipe from many sources including a soup I loved at a Thai place in NE and a Brazilian a recipe I had in my book Ofelia.

Want to have a break from the winter and taste of tropical weather for dinner? Try...

Ana's Coconut Chicken

About 3 lbs chicken, diced (I use boneless, skinless, frozen)

Sautee in 2 Tbsp Extra Virgin Olive Oil, fresh crushed garlic and salt to taste

Add:

2 chopped onions

Cover, let it simmer and cook well

Then add:

2 large, ripe, fresh tomatoes, diced

(or a small can of diced or crushed tomatoes)

and a can of Coconut Milk (not coconut cream)

Let it simmer for another 10 minutes or so

Variation: add steamed cauliflower before garnish

Garnish with fresh herbs from the garden: chives, cilantro, parsley, very finely chopped. Serve over White Rice (I like to use steamed Jasmine Rice with this recipe),

and Bom Appetite!