1/4 cup of coconut milk
1/4 cup of water
1/4 pound of chopped, deboned chicken thighs
1 tbsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp black pepper
3 tbsp coconut oil
2 garlic cloves
(makes 1 serving, increase quantities accordingly)
Add the coconut oil and diced chicken thighs to a saucepan over medium heat
Cook for about 5 minutes, then add the apple cider vinegar, water and garlic cloves and cook for 5-6 minutes.
Add the black pepper and Sea Salt and cook until the liquid thickens, about 10-12 minutes.
Stir in the coconut milk and simmer for 5 minutes stirring constantly.
Serve and enjoy!