Salsa de Coco

 Ingredients:

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1/2 teaspoon ground mustard powder
1/2 teaspoon cumin
a few threads of saffron crushed and steeped in water
1/2 vanilla bean, scraped
1 cup tomato puree
1 cup coconut milk
cilantro, chopped

Cook onion and garlic in the oil and add the garlic and bell pepper. When they are soft, add the seasonings and cook until fragrant, then add the tomato puree, coconut milk, and chicken pieces. Cover and simmer until they are cooked through, adding water if needed. Garnish with cilantro and serve with long grain brown rice, avocado, and roasted plantains.