Chickie Chick (Chicken-Garbanzo-Coconut Stew)

This is so simple, and you can make it with or without a pressure cooker.

1 onion, cut into large chunks
2 chicken breasts, cubed
Lots of garlic (4-5 cloves)
28 oz can diced tomatoes
14 oz can coconut milk
1-1/2 C dried garbanzo beans (soaked overnight), or 1 can garbanzo beans
1 C frozen peas

Saute the onions until tender. Add the chicken and brown it. Stir in the garlic and coconut milk.

Dried beans/pressure cooker version: Add the tomatoes, not drained, and the beans, drained. Bring to pressure for 15 minutes, then remove from stove and let pressure drop naturally for about 15 minutes.
Canned beans/regular pot version: Add the tomatoes, drained, and beans, also drained. Simmer for about 30 minutes, stirring occasionally. Keep it uncovered to allow it to thicken.

After it’s cooked, stir in the cup of frozen peas.

Season with na pla (Vietnamese fish sauce), hot sauce, and soy sauce. Garnish with fresh coriander or parsley. Serve over rice.