Braised Chicken with Coconut and Plantain

177milkstreet.com

Dijonaise

Columbian cooking

3 CUBANELLE PEPPERS, STEMMED, SEEDED AND SLICED CROSSWISE INTO ½-INCH PIECES

2 LARGE SHALLOTS, ENDS TRIMMED, HALVED LENGTHWISE AND PEELED

1 TABLESPOON COCONUT OIL OR NEUTRAL OIL

3 POUNDS BONE-IN, SKIN-ON CHICKEN THIGHS, TRIMMED

KOSHER SALT AND GROUND BLACK PEPPER

2 JALAPEÑO CHILIES, STEMMED, SEEDED AND SLICED CROSSWISE ABOUT ½ INCH THICK

4 MEDIUM GARLIC CLOVES, FINELY GRATED

1 BUNCH CILANTRO, STEMS FINELY CHOPPED, LEAVES ROUGHLY CHOPPED, RESERVED SEPARATELY

2 CUPS LOW-SODIUM CHICKEN BROTH

1 14-OUNCE CAN COCONUT MILK

1 LARGE RIPE PLANTAIN (ABOUT 12 OUNCES; SEE HEADNOTE), PEELED, QUARTERED LENGTHWISE AND CUT CROSSWISE INTO ½-INCH PIECES

3 TABLESPOONS LIME JUICE

Directions at 177milkstreet.com

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