1 to 1 1/2 lb. boneless chicken thighs or breasts
2 tbsp. cooking oil
2 medium onions, chopped
4 cloves garlic, chopped
1 (14 oz.) can coconut milk (I use Coco Lopez)
1 (28 oz.) can stewed tomatoes (Hunts)
3 tbsp. dried basil
2 tbsp. sea salt
1 tbsp. red pepper flakes
water (adjust as necessary)

Preheat oven to 325°F.

Brown chicken in skillet with 2 tablespoons oil. Set chicken aside.

Add onions to skillet and cook on medium-high for 2 minutes. Add garlic and cook for an additional minute.

Combine the remaining ingredients in a medium casserole dish or slow cooker. Add water to desired consistency.

Bake at 325°F for 1 1/2 hours slow cook on HIGH for 3 hours.

Serve with cooked rice and garnish with fresh lime and cilantro.

Submitted by: ToddS