Things needed:
I medium-sized white pan
Wooden Spoon
Tongs
Paper towels
Ingredients:
2 chicken breasts
½ yellow onion, minced
3 cloves of garlic, minced
1½ cups of coconut milk
3tbsp. ground black pepper
3tbsp grape seed oil
¼ cup of dried tomatoes in oil
2 bay leaves
1tbsp chopped fresh thyme
Salt to taste
Step by step:
1.
Dry the chicken breasts with paper towels
2.
Sprinkle salt on each side of the chicken
breasts
3.
Dip the chicken breasts on ground black peppers
and cover both sides
4.
In medium-high heat, heat the 3tbsp grape seed
oil
5.
Sear the chicken breasts until they’re brown on
both sides
6.
Remove the chicken from oil then set aside
7.
In the same oil, sauté the garlic until golden
brown then add the onion
8.
Sauté onion until the color turns translucent
9.
Add 2 bay leaves
10. Add
the coconut oil and stir
11. Lower
the heat to medium and let the coconut milk boil gently
12. Keep
stirring and add 1tbsp fresh thymes
13. Put
the chicken back into the pan
14. Turn
the heat to medium-low heat and add the sun-dried tomatoes and stir it into the
sauce
15. Cover
with lid and let the chicken cook thoroughly
16. Stir
from time to time until the sauce thickens to desired consistency
17. Serve
Good for 2 servings.
