Papaya Chicken With Vanilla-Scented Coconut Milk

• coconut milk↗1 3⁄4 cups
• sugar↗1⁄2 teaspoon
• tahitian vanilla bean↗1

  split lengthwise

• firm but ripe papaya (or use frozen papaya chunks)↗1
• olive oil↗3 tablespoons
• chicken breasts↗4

  cut into 3/4-inch cubes

• medium onion↗1

  chopped

• salt and pepper

  to taste

• rice↗

  for serving

Step-by-step instructions

1. 1

   In saucepan, combine coconut milk, sugar and vanilla bean, and bring mixture almost to a boil. Remove from stove and allow to steep.

2. 2

   Peel papaya, remove seeds, and cut into thin strips.

3. 3

   In a large skillet, heat olive oil; add chicken and cook until nearly done. Add onion and cook until translucent, about 5 minutes. Add papaya slices, salt and pepper, and cook another 5 minutes.

4. 4

   While chicken is cooking, remove vanilla bean from coconut milk and scrape seeds into liquid. Transfer chicken-papaya mixture to a platter. Add coconut milk to skillet and cook over medium-high heat until milk boils and sauce reduces slightly. Pour over chicken and serve over rice.