The Black Informant | African American Commentary, News and Community Building

Try something new this week instead of the typical American cuisine (which in many cases for us that means anything that is cheap and easy to make). Also, make enough for lunches this week, you will be glad you did!!

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INGREDIENTS :

4 skinless, boneless chicken breasts

1 teaspoon vegetable oil

1 1/2 onions, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 tablespoon chopped roasted garlic

1/2 (14 ounce) can coconut milk

salt and pepper to taste

1 pinch crushed red pepper flakes

METHOD:

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.

3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken.

4. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk.

5. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat.

6. Season with salt, pepper, and red pepper flakes.

7. Transfer the mixture to a 9×13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.