With coconut milk and chicken

Colombians love to eat chicken with coconut milk. A tasty gravy is made by braising chicken in coconut milk after it has been seared. In this dish, I used drumsticks, but you may use any chicken part. Even fish or shrimp can be included in this dish. Depending on size, shrimp will take 4-5 minutes to cook while fish will take 10 minutes. Steamed rice should be piled high with the chicken.

Ingredients \s2 half a pound of chicken drumsticks
2 tablespoons of vegetable oil
a chopped medium onion, 1/2
Chopped red bell pepper, half
diced yellow bell pepper, half
Chicken bouillon, 2 teaspoons
Cumin powder, 1 teaspoon
Black pepper, 1 teaspoon
2 tbsp tomato paste
Salt to taste with two cups of coconut milk
chopped cilantro as a garnish

Instructions
In a large sauce pan, heat the cooking oil over medium-high heat. For 3 to 4 minutes on each side, sear the chicken drumsticks. Take out of the pan.
Columbian, chicken for the main course
Add the bell peppers, onions, and garlic. For 8 minutes, sauté.
Columbian, chicken for the main course
Add the black pepper, cumin, tomato paste, and chicken bouillon. For two minutes, cook.
Columbian, chicken for the main course
Insert the coconut milk here. To remove all of the tasty brown pieces, use a wooden spoon to scrape the pan’s bottom. up to a boil.
Columbian, chicken for the main course

Drumsticks should be added. Cover. Stirring occasionally, simmer for 30 minutes over medium-low heat.
Columbian, chicken for the main course
Remove the pan’s lid. To help the sauce thicken, increase the heat to medium-high and simmer for 5 minutes. Cut the heat off. cilantro is a good garnish.