Naturally Gluten-Free Meals
Coconut, Braised Chicken
Serves 4 people
INGREDIENTS
2 Tbls Coconut Oil
1-2 Lbs Chicken, with skin/bones
Salt & Pepper, to taste
1/2 Large Yellow Onion, sliced
4 Cloves Garlic, minced
1 Can Coconut Milk, 13.6 oz
1-2 Aji Amarillo Chili Pepper or Ancho Pepper
1 Small Butternut Squash, cubed
¾ Cup Fresh or Frozen Peas
½ Bunch Fresh Cilantro Leaves, roughly chopped
Cooked Rice or Boiled Yucca, for serving
DIRECTIONS
Preheat oven to 350°F
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 with salt and pepper 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. Lower
heat to medium and 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.
Increase heat to high, then add coconut milk, ají
amarillo, and squash, season with salt and bring to a simmer. 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.
Transfer pot to oven and bake, uncovered, until chicken
is cooked through and squash is tender, about 45 minutes.
Remove from oven, remove chicken, stir in peas and
cilantro before replacing chicken. Serve right away with rice or boiled yucca.
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