Coconut- And Ají Amarillo–Braised Chicken Recipe

Name: Coconut- And Ají Amarillo–Braised Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 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); 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

Servings: persons

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)
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

1
Preheat oven to 350u00b0F (180u00b0C) and adjust rack to lower-middle position. Add coconut oil to a 6-quart Dutch oven or similar heavy-bottomed, oven-safe pot and heat over medium-high heat until oil shimmers. Season chicken thighs with salt and sear, skin side down, until golden brown, about 4 minutes. Flip chicken and sear on other side until browned, about 4 minutes longer. Transfer chicken to a plate and set aside. Drain any excess fat from pot and lower heat to medium.
2
Add sliced onion and minced garlic to pot and cook, scraping up any browned bits from the chicken, until translucent and tender, about 5 minutes.
3
Increase heat to high, then add coconut milk, aji amarillo, and squash and bring to a simmer. Season with salt. Return chicken to pot along with any accumulated juices, resting it skin side up on top of squash so that skin remains above the surface of the liquid.
4
Transfer pot to oven and bake, uncovered, until chicken is cooked through and squash is tender, about 45 minutes.
5
Remove from oven and stir in peas and cilantro. Serve right away with rice or boiled yuca.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Coconut- And Ají Amarillo–Braised Chicken Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!