Chocorango is full of ideas for the summer. Today, we brought a very light and flavorful dish made with chicken, coconut milk, tomato and basil. Try it and then tell us what you think.
1 chicken breast
Juice of 1/2 lemon
Ají pepper diced
1 garlic clove, diced
50ml coconut milk
200g table cream
100g diced tomato
Cut the chicken into strips and marinate in salt, lemon juice and pepper. Reserve for 30 minutes.
Fry the chicken and garlic in a little olive oil. Add coconut milk, cream and simmer in low heat until thick. Add tomato and salt if necessary. Add basil and stir gently. Serve immediately.
Cook's tip: Use sweet grape tomato to have a yummier dish.
Serve: 4 portions.