Ingredients:
1 3/4 cups coconut milk
1/2 teaspoon sugar
1 tahitian vanilla beans, split lengthwise
1 firm but ripe papayas ( or use frozen papaya chunks)
3 tablespoons olive oil
4 chicken breasts, cut into 3/4-inch cubes
1 medium onions, chopped
salt and pepper, to taste
rice, for serving
Directions:
In saucepan, combine coconut milk, sugar and vanilla bean, and bring mixture almost to a boil. Remove from stove and allow to steep.
Peel papaya, remove seeds, and cut into thin strips.
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.
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.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.