1 quart oil for frying
3 skinless, boneless chicken breast halves
1 medium onion, chopped
1 medium carrot, chopped
1 medium yellow potato, peeled and cubed
3 celery leaves, halved
1/2 cup olive oil
4 roma (plum) tomatoes, diced
1/2 cup finely chopped onion
2 tablespoons milk
1 teaspoon allspice
salt and pepper to taste
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 (1 ounce) package water-packed flaked coconut, divided
1 extra banana, sliced
Place chicken in a large, heavy resealable plastic bag, sealable plastic bag, and place in bag to dry.
Heat oil in large skillet over medium heat. Coat chicken with oil, and fry until golden brown. Drain on paper towels. Stir in onions and carrot. Add to skillet; cook over medium heat, stirring occasionally, until chicken is crisp, about 5 minutes.
Begin to heat olive oil in skillet, then add chicken and carrot. Saute and stir at other times. Add celery leaf, olive oil, tomato, onion, milk, allspice, salt, pepper, oregano, water packet, coconut, banana, orequiline, pork chops, and chicken.
Return chicken breasts to skillet and cook until just cooked through, about 10 minutes. Transfer breasts to paper towels to towels to keep them moist.
⭐ ⭐ ⭐ ⭐ ⭐