WARNING: CONTAINS NUTS. IF YOU ARE ALLERGIC TO NUTS, PLEASE OMIT THEM!
You Will Need:
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.
OPTIONAL: This chicken can be served over a bed of rice if rice is cooked and handy.