Papaya Chicken With Vanilla-Scented Coconut Milk

From "Vanilla" by Patricia Rain.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 3⁄4 cups coconut milk
• 1⁄2 teaspoon sugar
• 1  tahitian vanilla bean, split lengthwise
• 1  firm but ripe papaya (or use frozen papaya chunks)
• 3  tablespoons olive oil
• 4  chicken breasts, cut into 3/4-inch cubes
• 1  medium onion, chopped
•  salt and pepper, to taste
•  rice, for serving

Directions

1. In saucepan, combine coconut milk, sugar and vanilla bean, and bring mixture almost to a boil. Remove from stove and allow to steep.
2. Peel papaya, remove seeds, and cut into thin strips.
3. In a large skillet, heat olive oil; add chicken and cook until nearly done. Add onion and cook until translucent, about 5 minutes. Add papaya slices, salt and pepper, and cook another 5 minutes.
4. While chicken is cooking, remove vanilla bean from coconut milk and scrape seeds into liquid. Transfer chicken-papaya mixture to a platter. Add coconut milk to skillet and cook over medium-high heat until milk boils and sauce reduces slightly. Pour over chicken and serve over rice.