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Place 1 tbsp coconut oil in a large pot over medium heat. Add diced garlic and red pepper and saute for 6-7 minutes, or until soft. Place in the blender with chicken broth, vinegar, and coconut milk and blend until smooth.
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Add remaining coconut oil, and chicken to the skillet and saute for 6-7 minutes, or until no longer pink. Add asparagus and saute for another 5-6 minutes to soften.
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Add in blended pepper mixture. Bring the mixture to a boil, and then reduce to medium heat. Simmer for 5-10 minutes to thicken.
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Top with extra cilantro and enjoy!