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Coconut- And Ají Amarillo–Chicken

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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Cuisine: peruvian
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons 30 ml coconut oil or any neutral-flavored oil
  • 1 skinless boneless chicken breast cut into chunks
  • Kosher salt to taste
  • 4 medium cloves garlic minced
  • 1 13.6-ounce; 400 ml can coconut milk
  • 1/4 to 1/2 cup 60 to 120 ml ají amarillo paste (see notes)
  • 1 bag of frozen butternut squash chunks
  • 1 cup fresh or frozen peas
  • Cooked rice or boiled yuca for serving

Equipment

  • dutch oven

Method
 

  1. 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 chunks with salt and sear 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.
  2. Add additional coconut oil to the dutch oven and sear the frozen butternut squach, remove from the pan and save for your veggies lovers
  3. Add minced garlic to pot and cook, scraping up any browned bits from the chicken, until translucent and tender, about 2-5 minutes.
  4. Increase heat to medium, then add coconut milk, ají amarillo and bring to a simmer.
  5. Season with salt.
  6. Return chicken to pot along with any accumulated juices
  7. Stir in peas
  8. Serve right away with wilker fried rice or boiled yuca.