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

Ingredients

(Servings: 4 servings)

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

Coconut- And Ají Amarillo–Braised Chicken Recipe

Ingredients

Steps

Nutrition Facts

Comments

Coconut- And Ají Amarillo–Braised Chicken Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts