Tropical Chicken Recipe

TROPICAL CHICKEN

WARNING: CONTAINS NUTS. IF YOU ARE ALLERGIC TO NUTS, PLEASE OMIT THEM!

You Will Need:

spatula

skillet

knife

coconut oil

chicken

Brazil nuts

coconut shreds

banana

Step 1: Thaw chicken – I like to use boneless thighs, but boneless breasts will also work. (Or use leftover chicken.)

Step 2: Cut chicken into strips.

Step 3: Put enough coconut oil into a skillet to cover the whole bottom in a pool about a tenth of an inch deep.

Step 4: Place chicken in oil and turn on the burner. You want to keep it Low, between 3 and 4 or if hash marked about ¼ heat. Allow chicken to slow cook while prepping other ingredients.

Step 5: Peel banana and cut into slices.

Step 6: Chop the Brazil nuts up as finely as possible.

Step 7: Place bananas and chopped nuts in skillet with the chicken.

Step 8: Turn heat to ½ heat or 5-6.

Step 9: Stir continuously, mixing ingredients. The banana will soften and begin to disintegrate, the juice will begin to caramelize.

Step 10: Keep stirring until chicken is done.

Step 11: Remove skillet from heat and turn off burner.

Place contents of skillet on a plate and sprinkle with coconut shreds.

Serve.

OPTIONAL: This chicken can be served over a bed of rice if rice is cooked and handy.

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