Lydia'S Chicken With Coconut Milk - cooking recipe

Ingredients

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

Preparation

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