Caribbean Chicken Soup

• 2 tablespoons oil
• 1 onion, chopped
• 1 (28 ounce) can tomatoes, whole, peeled & squished with your hand
• 2 (14 ounce) cans chicken broth
• 1 lb chicken breast, boneless, skinless & diced
• 2 tablespoons curry paste
• 2 sweet bell peppers, any color, diced
• 1 cup cooked brown rice
• 1/2 cup fresh coconut, cut into 1/4-inch dice
• reserved coconut juice

1. Saute the chicken & onion in the oil.
2. Add the remaining ingredients.
3. Simmer 10 minutes to allow the flavors to meld & the peppers to soften.
4. **To prepare fresh coconut: Preheat oven to 350u0b0F Use a Philips screwdriver to poke holes in 2 of the 3 'eyes' of the coconut. Set on a measuring cup to drain the liquid ("juice") while the oven is preheating. A few shakes help. When drained, place in oven for 15 minutes. Strain liquid to remove any debris & reserve liquid - it could be anywhere from 1/2c to 1 cup or more. After 15 minutes, remove coconut from ovem & crack on hard surface. Use a strong spoon or similar device to pry nutmeats from outer husk. Use a vegetable peeler (or paring knife) to remove brown layer from the nutmeats. Rinse & use as desired.

oil, onion, tomatoes, chicken broth, chicken breast, curry, sweet bell peppers, brown rice, fresh coconut, coconut juice

Taken from www.food.com/recipe/caribbean-chicken-soup-161359 (may not work)