Papaya Chicken With Vanilla-Scented Coconut Milk |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Vanilla by Patricia Rain. Ingredients:
1 3/4 cups coconut milk |
1/2 teaspoon sugar |
1 tahitian vanilla bean, split lengthwise |
1 firm but ripe papaya (or use frozen papaya chunks) |
3 tablespoons olive oil |
4 chicken breasts, cut into 3/4-inch cubes |
1 medium onion, chopped |
salt and pepper, to taste |
rice, for serving |
Directions:
1. In saucepan, combine coconut milk, sugar and vanilla bean, and bring mixture almost to a boil. Remove from stove and allow to steep.
2. Peel papaya, remove seeds, and cut into thin strips.
3. In a large skillet, heat olive oil; add chicken and cook until nearly done. Add onion and cook until translucent, about 5 minutes. Add papaya slices, salt and pepper, and cook another 5 minutes.
4. While chicken is cooking, remove vanilla bean from coconut milk and scrape seeds into liquid. Transfer chicken-papaya mixture to a platter. Add coconut milk to skillet and cook over medium-high heat until milk boils and sauce reduces slightly. Pour over chicken and serve over rice.
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