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In a small saucepan, bring coconut milk to a simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup (about 20 minutes).
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Meanwhile, warm a large frying pan over medium-high heat and cook the jalapeños until slightly blackened on both sides.
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In a blender, blend the cooked-down coconut milk, lime juice, salt and jalapeños (add the jalapeños in a few pieces and test to see if it's too spicy) and blend until smooth.
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In the same frying pan, heat the olive oil over medium-high heat. Generously salt and pepper your chicken, then place it in the pan and cook on both sides until cooked through.
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Serve over rice with sauce over the top.