1. Remove skin from chicken. Coarsely dice onion. Add oil to a large stock pot or pan and sweat the onion slightly then add dry spices and stir. Add the chicken and brown lightly. Reduce the heat and add the liquid and the tomatoes. Simmer until the chicken is cooked through, about 20 minutes or so. Serve with rice cooked with water and remaining 1/4 of the can of coconut milk. 2. Coconut Vinegar Substitute. 3. - 1/3 cup cider vinegar. 4. - 1/3 cup sherry. 5. - 1/3 cup rice wine vinegar. ---------------------------------------------------------------------------
Nutrition
Ingredients
