PAPAYA CHICKEN WITH VANILLA-SCENTED COCONUT MILK

Papaya Chicken With Vanilla-Scented Coconut Milk image

Provided by BecR2400

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 630.8, Fat 46.6, SaturatedFat 25.6, Cholesterol 92.8, Sodium 159.4, Carbohydrate 21.6, Fiber 4.6, Sugar 14.2, Protein 34.4