Coconut- and Ají Amarillo–Braised Chicken

seriouseats.com

Beauford T. Cat

Meow. Moar foods plz.

2 tablespoons (30ml) coconut oil or any neutral-flavored oil

4 bone-in, skin-on chicken thighs (about 30 ounces; 800 g)

Kosher salt, to taste

½ large yellow onion (7 ounces; 200 g), sliced

4 medium cloves garlic, minced

1 (13.6-ounce; 400 ml) can coconut milk

¼ to ½ cup (60 to 120ml) ají amarillo paste (see notes)

½ small butternut squash (1 ¼ pounds; 600 g), peeled, seeded, and cut into 1-inch-thick slices

¾ cup fresh or frozen peas (3 ½ ounces; 100 g)

½ bunch fresh cilantro leaves and tender stems (1 ounce; 30 g), roughly chopped

Cooked rice or boiled yuca, for serving

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer