6.

Reduce the heat to very low and brown the chicken in the coconut oil, stirring every 5 minutes. Take care not to break up the pieces of chicken, which will be extremely tender. Continue sautéing the chicken in the oil until the surface is a golden brown. This will take about 15 to 20 minutes. If there is too much oil left in the pan, depending on how rich your coconut milk was, remove the excess oil. (Do NOT discard the oil—it is delicious and flavorful, and exceptionally good for sauteing potatoes or other meats.) Let the dish rest for a few minutes, then serve.