Caribbean Chicken Soup - cooking recipe

Ingredients

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

Preparation

Saute the chicken & onion in the oil.
Add the remaining ingredients.
Simmer 10 minutes to allow the flavors to meld & the peppers to soften.
**To prepare fresh coconut: Preheat oven to 350\u00b0F 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.