8 pieces of chicken (legs and thighs)
1/2 can CALAHUA Cream of Coconut
1 cup natural orange juice
24 fresh Cambray onions
1 red pepper and 1 green pepper, diced
1 cup celery, sliced
50 gr butter
1/2 cup soy sauce
Salt and pepper to taste

Clean chicken and add salt and pepper, then brown-fry it on butter. Cook in its juice for 15 minutes.
Then add celery, peppers and onions. Finally, add CALAHUA Cream of Coconut with orange juice and soy sauce.
Spice to taste, and cook for 10 minutes at low heat.
If you wish a thick sauce, mix a spoonful of cornstarch into º water and add it when it is boiling.