Coconut Chicken Stew
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
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.