CREAMY COCONUT CHICKEN WITH CAYENNE HOT SAUCE

INGREDIENTS:
4 POUNDS OF BONELESS SKINLESS CHICKEN BREAST
1 CAN, 13OUNCES COCONUT MILK
1 BOTTLE BHIG BEAR brand CAYENNE w/ROASTED GARLIC AND RED PEPPER SAUCE.
1 MEDIUM ONION
4 CLOVES OF GARLIC
½ CUP FLOUR
1/8 CUP DRIED PARSLEY
SALT AND PEPPER TO TASTE
COOKING OIL

PREPERATIONS: Wash and slice chicken into bite size portions, placing them in a Ziploc bag with the flour, coating evenly. In a large skillet, bring the oil up to temperature. Cook the onions until translucent, not brown. When the onions are translucent, add the garlic and the chicken. Brown the chicken on both sides. It is not necessary to cook the chicken totally at this point. Once the chicken is browned, add 1 can coconut milk and one bottle of Bhig Bear Hot Sauce. Simmer until the hot sauce and the coconut milk have blended well. Add the parsley and salt and pepper to taste.

PRESENTATION: Serve this dish over egg noodles, linguini, spaghetti, or our personal favorite, Rice. Rice soaks up the sauce and makes it better! Also, a nice crusty bread accompanies this well.

ALTERATIONS: You can substitute with shrimp.