Coconut Chicken

This is a spin off of caldareta, a Filipino dish.  Instead of beef we use chicken and added the coconut milk to make it creamy.  This is a family favorite that Will asks me to make often. 

Ingredients
2 lbs chicken, cubed
3 garlic cloves, crushed and chopped
1 onion, finely chopped
1 can water (use can from coconut milk)
1 can coconut milk
1 cup red bell pepper, cut into strips
1 cup tomato sauce
1 tsp. crushed chili
3 large bay leaves
2 cups potatoes, sliced
1/4 cup peas
4 T. cooking oil
salt and pepper

Directions
1. Heat the cooking oil in the pan and fry the potatoes until color turns light brown.
2. Remove the fried potatoes from the pan and set aside
3. In the same pan where the vegetables were fried, sauté the garlic and onions
4. Add the beef and simmer for 5 minutes
5. Add water and let the chicken boil until tender
6. Add the tomato sauce and simmer for 10 minutes
7. Add peas, bay leaves, bell pepper, crushed chili, and potatoes and simmer for 5 to 8 minutes or until potoates are done.
8. Add salt and pepper to taste.  Serve hot w/ rice.