1 kg of peeled and diced cucumbers
2 tablespoons (chicken) broth
1 boneless and skinless chicken breast
2 soup spoons of olive oil
1 diced onion
1 minced garlic clove
1 diced bell pepper
1 small glass of coconut milk
1/2 cup fresh cilantro leaves
1/4 cup lime juice
Salt and black pepper to taste
1 kg of peeled and diced cucumbers
2 tablespoons (chicken) broth
1 boneless and skinless chicken breast
2 soup spoons of olive oil
1 diced onion
1 minced garlic clove
1 diced bell pepper
1 small glass of coconut milk
1/2 cup fresh cilantro leaves
1/4 cup lime juice
Salt and black pepper to taste
Cook the chicken in broth for 10 minutes
Reserve the chicken and broth separately
Heat the olive oil and sauté the onion
Add the garlic, cucumbers, and chicken broth
Cook until the cucumbers are tender
If necessary, add a little warm water
Let it cool, then transfer to a blender and puree until smooth
Add the coconut milk and cilantro, mix well, and refrigerate for 4 hours
Remove from refrigerator and add lime juice, salt, and black pepper
Shred the chicken and place in the center of bowls to decorate
