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Chef Liz Pack: Coconut Chicken Stew

March 2, 2016 by evebushman

Coconut Chicken Stew

Pack Family, Chef Liz is second on the left.

Pack Family, Chef Liz is second on the left.

Ingredients

2T coconut oil
2 lbs chicken thighs or breasts (boneless and skinless, cut into 2 in pieces
2 med onions (minced)
5 cloves Garlic
1 any color bell pepper (diced)
2 carrots (sliced)
2 Fresno chilies (thinly sliced)
1 can light coconut milk (14.5 oz)
2 c chicken stock
Salt and pepper to taste

Garnish with
Peanuts
Cilantro
Lime

Directions

Sauté onions, garlic, bell peppers and chilies in coconut oil for 5 min.
Add chicken and cook until brown.
Add coconut milk and chicken stock, salt and pepper.
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Cook for 45 min. Serve over white rice.

Filed Under: Guests Tagged With: recipe

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Eve Bushman

Eve Bushman, owner Eve’s Wine 101 and Eve Bushman Consulting.

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