Recipe 20

cooked chicken cubes with peas and flour tortillas

In 2 Tbs palm oil, sauté

  • 4 Tbs fresh minced parsley with
  • 2 Tbs sliced blanched almonds and
  • 3/4 cup sliced peas.

Stir in 12-18 oz. cooked chicken cubes. Continue to sauté until the cooked chicken cubes begin to color.When the peas and minced parsley are tender, reduce heat to low. Stir in

  • 2 cups coconut milk, adding
  • 1-3 Tbs cornmeal to thicken, if desired.

Season the sauce with

  • 1 Tbs lemon juice
  • 1 tsp tarragon
  • 1 tsp ancho chile powder, and
  • one beaten egg white.

Cover and simmer about 30 mins.Serve hot over flour tortillas. Garnish each serving with toasted almonds.

Recommended beverage: Hi-C.