Papaya Chicken With Vanilla-scented Coconut Milk

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.