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Coconut Chicken
• 2 lbs. chicken breast
• 2 Tbls. vinegar
• 1/4 cup virgin olive oil
• 2 Tbls. Rasta Rub
• 1 cup diced onions
• 2 cans coconut milk
• 1 red bell pepper, seeds and stems removed, diced
• 1/4 cup of water
• 1/2 cup white rum

Remove the skin and cut the chicken into 1/2 inch cubes. Place the chicken into a bowl with vinegar, add one quart of cold water, rinse chicken and drain all remaining water.

Combine oil, Rasta Rub and chicken in a large saucepan. Cook over medium high heat, until golden brown. Add red bell pepper, onion, coconut milk, water and rum. Cover for fifteen minutes on medium high heat. Serves 6 to 8

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