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1
Generously sprinkle the chicken with salt and garlic powder.
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2
Heat the olive oil in a skillet on a high heat.
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3
Squeeze the juice of the lime all over the chicken.
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4
Add the chicken to the oil carefully and sear both sides.
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5
Dont worry about cooking it all the way through, it should just be browned on both sides.
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6
Once its seared, take the chicken out of the skillet and let it rest.
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7
Add the onion, peppers, bouillon cube, bay leaves and tomato paste into the skillet.
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8
Stir it around to pick up all the chicken bits on the bottom of the pan.
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9
Note: My onions and peppers were precooked.
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10
But if youre using the fresh kind, youll need a good 5 minutes to cook them down.
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11
Then add the coconut milk and bring to a boil.
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12
Be sure to shake the can first.
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13
If you dont, youll get some funky clear liquid with white goo on the bottom.
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14
Been there.
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15
Done that.
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16
Add that patient chicken back into the pan with all the juices, put a lid on it, and turn the heat to low.
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17
While the chicken cooks with the sauce for 5 minutes, chop up the cilantro and add it into the pan.
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18
Serve it up with some homemade white rice.
