Lydia'S Chicken With Coconut Milk

• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 to 4 jalapeno peppers, sliced
• 1/8 to 1/4 c. cilantro, chopped
• 5 plum tomatoes, cut into cubes
• 2 Tbsp. olive oil
• 2 lb. boneless chicken, cubed
• 10 oz. coconut milk
• 8 oz. chicken stock (bouillon cube)
• rice

1. Saute onion, garlic, jalapeno peppers, cilantro and tomatoes in olive oil over a medium-low heat for 8 to 10 minutes.
2. Add chicken and stir in chicken stock.
3. Simmer gently until chicken is tender (approximately 20 minutes).
4. Remove chicken with a slotted spoon and set aside.
5. Add coconut milk to the pan and heat slowly until consistency is thick.
6. Add chicken; stir and heat throughout (about 10 minutes).
7. Serve with rice.

onion, garlic, peppers, cilantro, tomatoes, olive oil, boneless chicken, coconut milk, chicken, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993227 (may not work)