INGREDIENTS
2 tablespoons garlic, minced
1 onion, finely chopped
2 tablespoons olive oil
2-4 chicken breasts
2 cans coconut milk
1 teaspoon ground black pepper
1/4 teaspoon salt
1/2 teaspoon fresh ginger, grated
3 tablespoon vinegar
DIRECTIONS
In a large pot, saute garlic and onion in 2 tablespoons olive oil. Add chicken pieces, coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender, about 45 minutes. Serve hot over rice.
