Description Edit

Ingredients Edit

Directions Edit

  1. In a thick-bottomed, large stock pot over medium heat throw in the lard and Sugar and cook until it starts to boil and becomes the color of cafe au lait.
  2. Season the Chicken with salt, pepper and cumin. Add to pot.
  3. Throw in garlic, peppers, Onion, achiote and stir.
  4. Cover the pot and let simmer and stew for 15 minutes.
  5. Add the coconut milk and cook it down until the sauce thickens. Serve
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