Description
A comforting and flavorful dish featuring tender chicken simmered in a rich coconut milk sauce with aji amarillo peppers.
Ingredients
Scale
- 1 lb chicken thighs (bone-in or skinless)
- 2 aji amarillo peppers (fresh or canned)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can coconut milk
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Salt and pepper, to taste
- Olive oil
Instructions
- Heat a generous drizzle of olive oil in a large pot over medium heat until shimmering brightly.
- Add the chopped onion and minced garlic, sautéing for about 4-5 minutes until softened and fragrant.
- Stir in the chopped aji amarillo peppers, allowing their essence to release into the air as they cook for a few minutes.
- Season the chicken thighs with salt and pepper, then add them to the pot. Sear the chicken on both sides until golden brown, about 5 minutes per side.
- Pour the luscious coconut milk into the pot, stirring gently to combine and introduce the flavors.
- Bring the mixture to a gentle simmer.
- Cover the pot, letting it cook for 20-25 minutes, until the chicken is thoroughly cooked and tender.
- Finish by garnishing with freshly chopped cilantro and serve with lime wedges on the side.
Notes
Make-Ahead Tips: Prepare the chicken in advance and store it in the refrigerator; the flavors deepen the next day. Cooking Alternatives: For quicker preparation, use an air fryer or roast the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg