Ingredients:
1-1/2 onions, chopped
salt and pepper to taste
1/2 (14 ounce) can coconut milk
1 teaspoon vegetable oil
1 tablespoon chopped roasted garlic
4 skinless, boneless chicken breasts1 red bell pepper, chopped
1 pinch crushed red pepper flakes
1 green bell pepper, chopped
Instructions :
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken.
4. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk.
5. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.
6. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.