Makes 4 servings
4 chicken breasts, cut in 3/4 inch cubes
1 firm papaya
1 medium onion, chopped
3 tablespoons olive oil
1-3/4 cups coconut milk
1/2 teaspoon sugar
1 Tahitian vanilla bean, split lengthwise
salt and pepper to taste
In a saucepan, combine the coconut milk, sugar, and vanilla bean, and bring mixture almost to a boil. Remove from stove and allow to steep.
Peel the papaya, remove seeds, and cut into thin slices.
Heat olive oil in a large skillet, add chicken, and cook until nearly done. Add chopped onion and cook until the onion is translucent, about five minutes. Add the papaya slices and cook another five minutes.
While the chicken mixture is cooking, remove vanilla bean from coconut milk and scrape the seeds into the sauce. Remove vanilla bean and save for use in vanilla sugar.
Transfer chicken-papaya mixture to a serving platter. Turn heat up in skillet and add the coconut milk sauce. Bring to a boil and allow the sauce to reduce slightly. Pour over chicken mixture and serve over hot rice.