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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