600 g of chicken breast cut into cubes
2 tablespoons of olive oil
2 cloves of garlic
1 cup (chopped) of coconut milk
1 green pepper sliced into rings
1 red pepper sliced into rings
1 yellow pepper sliced into rings
2 cups (chopped) of onion in rings
4 cups (chopped) of kale leaves
1 cup (chopped) of celery leaves
2 tablespoons of tomato sauce
Salt to taste
600 g of chicken breast cut into cubes
2 tablespoons of olive oil
2 cloves of garlic
1 cup (chopped) of coconut milk
1 green pepper sliced into rings
1 red pepper sliced into rings
1 yellow pepper sliced into rings
2 cups (chopped) of onion in rings
4 cups (chopped) of kale leaves
1 cup (chopped) of celery leaves
2 tablespoons of tomato sauce
Salt to taste
Cut the chicken into medium-sized cubes and sauté it with garlic
Check the salt, add coconut milk and bring to a boil
Add peppers, onion, and celery leaves
Cook until vegetables are tender
Sprinkle tomato sauce.
