coconut chile chicken stew

This is made form my leftover veggie dip!
2 cups of leftover veggie dip(a little less or more is ok)
2 lbs of boneless chicken thighs(boneless chicken breast can be used instead)
1 can coconut milk
chile powder
2 tsp salt
1/4 cup coconut oil
1 cup frozen peas(optional)
2 tbsp balsamic vinegar
Sprinkle both sides of chicken w/ salt and chile powder(enough to evenly coat) Brown chicken in coconut oil over medium heat. Don't crowd the pan or the chicken will boil not brown. Add the veggie dip and coat the chicken. Then add coconut milk and the balsamic vinegar. Cook on low for 20 minutes. Before serving add the peas, if using. Re season w/ salt and pepper if needed. Serve w/ steamed cauliflower or w/ rice.