Coconut Chicken

Generously sprinkle the chicken with salt and garlic powder.

Heat the olive oil in a skillet on a high heat. Squeeze the juice of the lime all over the chicken. Add the chicken to the oil carefully and sear both sides. Don’t worry about cooking it all the way through, it should just be browned on both sides.

Once it’s seared, take the chicken out of the skillet and let it rest. Add the onion, peppers, bouillon cube, bay leaves and tomato paste into the skillet. Stir it around to pick up all the chicken bits on the bottom of the pan. Note: My onions and peppers were precooked. But if you’re using the fresh kind, you’ll need a good 5 minutes to cook them down.

Then add the coconut milk and bring to a boil. Be sure to shake the can first. If you don’t, you’ll get some funky clear liquid with white goo on the bottom. Been there. Done that.

Add that patient chicken back into the pan with all the juices, put a lid on it, and turn the heat to low.

While the chicken cooks with the sauce for 5 minutes, chop up the cilantro and add it into the pan.

Serve it up with some homemade white rice.