Caribbean Chicken In Coconut Milk - cooking recipe

Ingredients

800 g chicken breasts, sliced into strips (up to 1 kg)
2 tablespoons peanut oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 red chile, finely chopped
500 ml coconut milk
1 pinch saffron
1 teaspoon instant chicken bouillon granules
2 teaspoons sugar
1 tablespoon parsley, finely chopped, to garnish
1 tablespoon chives, finely chopped, to garnish
pepper
350 g long grain rice

Preparation

Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.
Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through and sauce has thickened slightly and reduced.
While chicken is simmering, boil the rice until tender, drain.
To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.