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Ingredients Edit

Directions Edit

  1. Sprinkle chicken with 1 teaspoon salt.
  2. Melt butter in a skillet over medium-high heat; add chicken, and saute 5 minutes or until lightly browned.
  3. Add onion, and saute 4 to 5 minutes.
  4. stir in coconut milk, next 4 ingredients, and remaining ½ teaspoon salt.
  5. Bring to a boil.
  6. Reduce heat, and simmer, stirring occasionally, 30 minutes.
  7. Stir in sour cream and avocado; cook 3 minutes or until thoroughly heated (do not boil).
  8. Serve over hot cooked rice.

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