Coconut- And Ají Amarillo–Braised Chicken Recipe

Name: Coconut- And Ají Amarillo–Braised Chicken Recipe
Total time: 60 min
Yield: 4 servings
Ingredients: 2 tablespoons (30ml) coconut oil or any neutral-flavored oil; 4 bone-in, skin-on chicken thighs (about 30 ounces; 800g); Kosher salt, to taste; 1/2 large yellow onion (7 ounces; 200g), sliced; 4 medium cloves garlic, minced; 1 (13.6-ounce; 400ml) can coconut milk; 1/4 to 1/2 cup (60 to 120ml) ají amarillo paste (see note); 1/2 small butternut squash (1 1/4 pounds; 600g), peeled, seeded, and cut into 1-inch-thick slices; 3/4 cup fresh or frozen peas (3 1/2 ounces; 100g); 1/2 bunch fresh cilantro leaves and tender stems (1 ounce; 30g), roughly chopped; Cooked rice or boiled yuca, for serving

Total 1h

This Coconut and Ají Amarillo Braised Chicken recipe is made with flavorful coconut milk, spicy ají amarillo, and tender butternut squash. The bone-in, skin-on chicken thighs are cooked to perfection in this rich and aromatic dish, which is perfect served over rice or yuca. A delightful and hearty meal!

Entree

Mains

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Chicken