Has anyone tried making chicken caldereta with coconut milk instead of the usual tomato sauce or paste? I’ve been experimenting with coconut milk in different dishes and I’m curious if it can add a unique twist to caldereta. Would love to hear your experiences or any tips on how to balance the flavors well. Does it work with the spicy kick that caldereta usually has? Also, any suggestions on the best veggies to pair with this version would be appreciated!