Tomato Coconut Chicken with Rice

 

Ingredients

Boneless, skinless chicken breasts or thigh fillets

Cumin, Paprika, Oregano, and turmeric

Salt and Pepper 

Olive Oil 

Brown Onion

Fresh Garlic 

Fresh Tomatoes or 1 can diced tomatoes 

Coconut Milk

Frozen peas or beans

Parsley: Chop finely for a garnish.

Prepare the Chicken: Pat dry the chicken with paper towels and set aside. Combine spices, herbs, salt, and pepper in a small bowl. Rub seasoning mixture all over chicken.

Brown the Chicken: Heat olive oil in a large pan over medium heat. Add chicken and cook for 6 to 7 minutes on each side, or until browned. Remove chicken, cover, and set aside. 

Create the Sauce: Gently saute onions, garlic, and tomatoes in the remaining olive oil until soft. Stir in the coconut milk and bring to a simmer; simmer for 5 minutes, or until the sauce thickens. 

Finish Cooking the Chicken in the Sauce: Carefully add the chicken back into pan, with the peas/beans. Be careful not to splash the simmering sauce. Reduce the heat to low, and cook for 4 or 5 more minutes, until the chicken is tender but not dry and has an internal temperature of 165°F. Adjust the salt and pepper to taste, and garnish with parsley.

How to store: Store leftover chicken in the sauce to keep it from drying out. Place the chicken with its sauce in a food storage bag or container and refrigerate up to 4 days. 

Refrigerate the rice in a separate container for the same length of time.