Coconut- and Ají Amarillo–Braised Chicken

Ingredients

• 2 tablespoons coconut oil or any neutral-flavored oil
• 4 bone-in, skin-on chicken thighs
• Kosher salt, to taste
• 1/2 large yellow onion, sliced
• 4 medium cloves garlic, minced
• 1 can coconut milk
• 1/4 to 1/2 cup ají amarillo paste
• 1/2 small butternut squash, peeled, seeded, and cut into 1-inch-thick slices
• 3/4 cup fresh or frozen peas
• 1/2 bunch fresh cilantro leaves and tender stems, roughly chopped
• Cooked rice or boiled yuca, for serving

Directions

1. Set your oven to 350 degrees F (180 degrees C), and move a rack to the lower-middle position. Warm the coconut oil in a 6-quart Dutch oven or another heavy, oven-safe pot over medium-high heat until the oil looks glossy and lively.
2. Salt the chicken thighs, then place them in the pot skin side down. Let them brown, about 4 minutes, then turn them over and brown the second side, about 4 minutes more. Move the chicken to a plate for now. Pour off extra fat from the pot, and turn the heat down to medium.
3. Add the sliced onion and minced garlic to the pot. Cook, stirring and loosening the browned chicken bits from the bottom, until the onion is soft and translucent, about 5 minutes.
4. Turn the heat up to high, then stir in the coconut milk, ají amarillo, and squash. Bring everything to a simmer, then season with salt. Put the chicken back in the pot with any juices from the plate, arranging it skin side up over the squash so the skin sits above the liquid.
5. Move the pot to the oven and bake, uncovered, until the chicken is done and the squash is tender, about 45 minutes.
6. Take the pot out of the oven, then stir in the peas and cilantro. Serve right away with rice or boiled yuca.