1 1/2teaspoonspaprika substitute cayenne pepper if you like the heatbut start w/ a ½ t. cayenne—it could get too hot!
1/2cupsliced Thrive Life Onion
1/2cupsliced Thrive Life Green Bell Peppers
1/2cupsliced Thrive Life Red Bell Peppers
½cupThrive Life Diced Carrotsoptional
2clovesgarlic crushed
2cupsThrive Life Diced Potatoes
2cupshot waterfor hydrating potatoes
1 14ouncecan coconut milk
1 14.5ouncecan stewed tomatoes
2Tbs.peanut butter
1/4-1/3cupbrown sugar
Jasmine rice cooked
Dried, Sweetened Coconut Flakes
Instructions
Place the freeze dried chicken into a bowl and pour 2 cups hot water over the chicken. Let the chicken rest for 10-15 minutes or until tender. Do the same thing to the freeze dried diced potatoes. Place the potatoes in a bowl and pour 2 cups SUPER hot water (boiling the water before actually works best). Let the potatoes hydrate along with the chicken until tender.
In a rice cooker, place 2 cups rice and 4 cups water and cook until the rice is tender.
When ready to start cooking, drain the water from the chicken and the diced potatoes.
Heat a large saute pan or electric skillet and bring to medium heat. Add the olive oil to the pan. To the hot oil add the freeze dried vegetables (onions, peppers, carrots, potatoes). Let the saute in the oil. Add a little water as needed to continue to saute while you add all of the seasonings to the vegetables.
Add the chicken to the mixture. Add the canned coconut milk, stewed tomatoes, brown sguar and peanut butter and saute until the sauce and vegetables/chicken come together. Taste the sauce and add additional salt and/or sugar as needed. You can also make the spice level as much as you would like.
Cover and simmer, stirring occasionally, for about 30 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice if desired. Garnish with flaked coconut.