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4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1 1/2 onion, chopped
red bell pepper, chopped
green bell pepper, chopped
1 to 1 1/2 tablespoons roasted and chopped garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes to taste


Preheat oven to 425 degrees F (220 degrees C). In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. Stir onions, green bell peppers, and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes. Transfer the mixture to a 9 x 13 inch baking dish and bake in a 425-degree F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender. Makes 4 servings.