Blog Posts

Chili and Coconut Chicken Peruvian Style

This braised chicken with the flavors of  aji amarillo chilies and coconut is an outstanding dish that’s full of complex flavor. Slightly spicy and slightly sweet it tastes like you’ve been working all day but the secret is the actual active time is only 20 minutes. Made with squash and peas and cilantro this chicken is our new favorite.

Chili and Coconut Chicken Peruvian Style...This braised chicken with the flavors of  aji amarillo chilies and coconut is an outstanding dish that's full of complex flavor. Slightly spicy and slightly sweet it tastes like you've been working all day but the secret is the actual active time is only 20 minutes. Made with squash and peas and cilantro this chicken is our new favorite. #PeruvianRecipes #chicken www.thisishowicook.com

The last ten days have flown by as Alex Odie San China Boy graced us with his presence. During that time we flew to Phoenix for a few days, celebrated Valentine’s Day together, ate Korean food where he also showed us the proper way to drink Soju, complete with elbow banging, and did a short food tour of Denver in the hopes of coercing him back. Of course we did way more than that but I’m to exhausted to write about it! He is now flying back to Shanghai and then to Seoul where he seems to be spending as much time as in China.
During our food tour we stopped at The Denver Central Market and devoured chocolate Kouign Amann and cinnamon rolls then on to Berkeley and il Porcellino Salumi for some in house cured meat-try the shaved bacon sandwich, then on to Candela Latin Kitchen and lastly to Union Station where we drank great gin and tonics from Ultreia. Alex had the Death Star, I had the Broken Spanish and Manservant the Rudy Ruby. Oh my! Can’t wait to go back to all of them! At Candela I finally tried mofongo and their black sea bass ceviche with aji amarillo reminded me I had just used these in this chicken dish that I just had made. Alex asked what aji amarillo was and I didn’t have a good answer…but I do now.
Aji Amarillo are yellow, somewhat spicy chilies with a fruity citrusy flavor from Peru. Their heat is similar to a serrano but a serrano lacks the citrusy taste. A habanero gives the citrusy taste but bumps the heat up considerably. Your best bet for a true flavor is to find aji amarillo paste. This wasn’t easy to do but Kroger has both aji amarillo hot sauce and a paste that comes in a tube. They have added flavors in with the chilies but in the case of this chicken they tasted fine. I am now on the search for the “just chile” version but I have no doubt that whatever you choose, you will fall in love with this chicken!
Chili and Coconut Chicken Peruvian Style...This braised chicken with the flavors of  aji amarillo chilies and coconut is an outstanding dish that's full of complex flavor. Slightly spicy and slightly sweet it tastes like you've been working all day but the secret is the actual active time is only 20 minutes. Made with squash and peas and cilantro this chicken is our new favorite. #PeruvianRecipes #chicken www.thisishowicook.com
This chicken is browned in coconut oil and flavored with lots of garlic, coconut milk and chilies. Then it’s as simple as adding some thick slices of squash, gorgeous green peas and cilantro, and letting this bake until the chicken is cooked through and the squash is tender-about 45 minutes. It can then be served over rice or potatoes or in my case…egg noodles. Not traditional but definitely good. Next time around I may even serve this over mofongo which is a dish consisting of fried smashed plantains mixed with cracklings. I knew you’d want to know!
Enjoy this chicken from Peru. It’s perfect on a chilly night and it might even work with Sujo. But then again I’m guessing it doesn’t really matter what you have with that!
Chili and Coconut Chicken Peruvian Style...This braised chicken with the flavors of  aji amarillo chilies and coconut is an outstanding dish that's full of complex flavor. Slightly spicy and slightly sweet it tastes like you've been working all day but the secret is the actual active time is only 20 minutes. Made with squash and peas and cilantro this chicken is our new favorite. #PeruvianRecipes #chicken www.thisishowicook.com
A Few More Peruvian Recipes from other great bloggers! I can’t wait to try them all!
Sea Bass Ceviche from Boulder Locavore
Yucca Latkes with Aji Amarillo from Little Ferraro Kitchen
My Top Peruvian Recipes:



I love it when you pin and share:
Chili and Coconut Chicken Peruvian Style...This braised chicken with the flavors of  aji amarillo chilies and coconut is an outstanding dish that's full of complex flavor. Slightly spicy and slightly sweet it tastes like you've been working all day but the secret is the actual active time is only 20 minutes. Made with squash and peas and cilantro this chicken is our new favorite. #PeruvianRecipes #chicken www.thisishowicook.com


Chili and Coconut Chicken Peruvian Style

Prep Time 20 MINS
Cook Time 45 MINS
Total Time 1 hr 5 mins
Yields Yield: 4

This braised chicken with the flavors of aji amarillo chilies and coconut is an outstanding dish that’s full of complex flavor. Made with squash and peas and cilantro this chicken is our new favorite.

Ingredients

  • 2 T coconut oil
  • 4 bone in, skin on chicken thighs or 2 large chicken beasts
  • Kosher salt to taste
  • 1/2 large yellow onion sliced
  • 4 medium cloves garlic, minced
  • 1 can coconut milk
  • 1/4 to 1/2 c aji amarillo paste (I used a tube from Kroger and it had more than chilies in it, but it still tasted great)
  • 1 1/4 lbs butternut squash, peeled, seeded and cut into 1 ” chunks or slices
  • 3/4 c fresh or frozen peas
  • 1/2 bunch fresh cilantro-leaves and tender stems
  • Rice, Noodles, Potatoes to Serve with

Directions

    1. Preheat oven to 350 and adjust rack to lower middle position.
    2. Add coconut oil to a 6 quart Dutch oven or another heavy oven safe pot.  Heat over medium high heat until oil shimmers. Season chicken with salt and sear skin side down until golden-about 4 minutes. Flip and sear on other side until brown. If using breasts this may take a bit longer. Remove chicken and set aside. Drain any excess fat from pot and lower heat to medium.
    3. Add sliced onion and garlic to pot and scrape up any browned bits from the chicken and cook until translucent and tender, about 5 minutes.
    4. Increase heat to high, then add coconut milk, aji amarillo and squash. Bring to a simmer. Test seasoning for salt. Return chicken to pot along with any accumulated juices, resting the chicken skin side up on top of squash so that the skin remains above the surface of the liquid.
    5. Transfer pot to oven and bake uncovered until chicken is cooked through and squash is tender, about 45 minutes.
    6. Remove from oven and stir in peas and cilantro. Serve over rice potatoes or noodle and perhaps mofongo.

    by

    Recipe Notes

    notes

    Adapted from Serious Eats.
    0.0 rating

    .recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{position:relative;font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:”;display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; padding:5px;border-radius:3px;cursor:pointer}#recipe .time{text-transform:uppercase;font-size:12px;text-align:center;background:#fff;padding:15px 0;margin-bottom:20px}#recipe .time span:not(:last-child){margin-right:12px}#recipe .time span:not(:last-child):after{content:”;display:inline-block;height:10px;width:1px;background:#000;vertical-align:middle;margin-left:12px}#recipe .summary{line-height:1.7;font-style:italic}.ingredients{line-height:1.7;clear:both}.ingredients h3,.instructions h3,.notes h3{font-size:20px !important;font-weight:400 !important;margin-bottom:0;color:#000;text-transform: uppercase;}.ingredients ul{margin:0!important;margin-top:5px !important;}.instructions li{margin-bottom:15px !important;line-height:1.6;text-align:left;}.ingredients li{text-align:left}#recipe .instructions{margin-top: 30px;}#recipe .instructions ol,#recipe .instructions ol li {list-style:decimal !important;}#recipe .instructions ol{padding-left:39px;margin:0!important;margin-top:6px !important;}.posturl{border-top:1px solid #ccc;padding-top:10px;}.ing-section{padding-left:20px;margin: 10px 0;}.ing-section > span{font-weight:700}.recipe-credit{font-size:13px;border-top: 1px solid #ccc;padding:10px;text-align:center;background:#ffffff;margin:-20px;margin-top:15px;}.recipe-credit a{color:blue;text-decoration:none;}.copyright-statement{font-size: 13px;font-style:italic;border-top: 1px solid #ccc;margin-top:15px;padding-top:15px;line-height:1.6;}.notes pre{font-size: 15px;margin: 10px 0;padding-left: 20px;font-family: inherit;line-height: 1.7;white-space: pre-line;}.notes h3{margin: 0}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div:nth-child(5) ~ div{margin-top: 20px;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}.print-options {display:none;position: absolute; top: 0; right: 0; background: #fff; border: 1px solid #ccc;}.show-print-options{display:block}.print-options button { display: block; background: transparent; border: 0; cursor: pointer; padding: 10px; width: 100%; text-align: left; } .print-options button:hover { background: #555; color: #fff;}#recipe .image{width:auto;text-align:center;margin-bottom:25px;margin-right:20px;float:left}#recipe .image img{max-width:250px}#recipe .recipe-name{margin-bottom:10px;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:left}#recipe .summary{line-height:1.7;font-style:italic}#recipe .time{background:#fff;clear:both;border:1px solid #d7d7d7}function printDiv(a,printOption){if(printOption === ‘printWithOptions’ || printOption === ‘printWithImage’) {document.querySelector(‘.print-options’).className=’print-options’;}var b=document.getElementById(a);newWin=window.open(”,’printwin’);var c=newWin.document.createElement(‘style’);c.innerHTML=’html{font-family:sans-serif}.print-options{display:none}img{visibility:hidden;display:none;}#recipe-pinit,#printbutton,.recipe-credit{visibility:hidden;display:none;}.info{text-align:center;text-transform:capitalize}.recipe-name{text-align:center}.info span{margin-right:20px}.time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000;}.time span{margin-right:20px}.adunit,.adunitlabel,.adunitwrapper,.adunitwrapper,.chicory-order-ingredients{display:none!important}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}.ingredients h3, .instructions h3{text-transform:uppercase !important;}’;if(printOption === ‘printWithImage’) {c.innerHTML = c.innerHTML.replace(‘img{visibility:hidden;display:none;}’, ‘img{display:block;margin: 20px auto;width: auto;max-width:100%;}’);}newWin.document.getElementsByTagName(‘head’)[0].appendChild(c);newWin.document.getElementsByTagName(‘body’)[0].innerHTML = b.innerHTML;newWin.print();}

    Newsletter

    You Might Also Like

    22 Comments

  1. Reply
    Kitchen Riffs
    February 28, 2018 at 1:06 am

    Mmmm, love spicy stuff. This looks terrific — pretty color, and wonderful flavor, I'm sure. Glad you got to see Alex!

  2. Reply
    Liz Berg
    February 28, 2018 at 2:41 am

    How wonderful that you got to spend some quality time with Alex! He's SO so far away that I'm sure you cherish his visits. Your chicken sounds lovely and exotic!! I wonder if our Kroger has amarillo paste???

    • Reply
      Abbe Odenwalder
      March 4, 2018 at 7:53 pm

      I bet they do. However they have added other flavors to it, but it still taste great in this recipe!

  3. Reply
    Angie Schneider
    February 28, 2018 at 5:29 am

    Have never had any peruvian dishes and this one looks not only delicious, also relatively easy to prepare. A perfect one for me!

  4. Reply
    Holly @ abakershouse.com
    February 28, 2018 at 4:35 pm

    I love that your time with your son was spent sharing wonderful meals together. I'm going to look for this amarillo paste.

  5. Reply
    Kelsie | the itsy-bitsy kitchen
    February 28, 2018 at 6:15 pm

    I've never heard of aji amarillo and now I must try it! I love that it's citrusy. I'm glad you had such fun with Alex! Have a fantastic rest of your week!

  6. Reply
    Mae Travels
    February 28, 2018 at 9:38 pm

    We had some delicious meals when we were in Peru, but I don't remember if any were like this. Good ideas!

    best… mae at maefood.blogspot.com

    • Reply
      Abbe Odenwalder
      March 4, 2018 at 7:56 pm

      Probably not with noodles, but that's what I had! And it worked!

  7. Reply
    Evolve With Mary
    March 1, 2018 at 12:58 am

    I love Peruvian food, I don’t at chicken but my boyfriend swears Peruvian style chicken is to die for! I love Phoenix, I bet the weather was great! I’ve been a fun of Soju for a very long time, it tastes like rocket fuel but it’s a lot of fun to drink. Your food tour sounds amazing!!! I love Wine, would love to check out those tonic form Ultreia. OMG I have to make your Peruvia Green Sauce, I’ve had it before and it is crazy addicting.

  8. Reply
    Tricia Buice
    March 1, 2018 at 1:11 am

    What a fascinating dish Abbe! Thank you for sharing this with us. I love new tastes and this would be new to me. Glad you had a nice visit with Alex and hopefully he will be missing you both before he lands in Shanghai. I bet you had a blast. Have a terrific weekend Abbe 🙂

  9. Reply
    Gloria Baker
    March 1, 2018 at 1:30 am

    this recipe sounds awesome Abbe !!

  10. Reply
    Healthy World Cuisine
    March 1, 2018 at 2:03 am

    I was here yesterday visiting and then our lovely comcast internet provider decided we did not need internet service for most of the day. So glad to be back to check out the recipe. so love the flavors and a little heat.

  11. Reply
    Hernán Villanueva
    March 1, 2018 at 2:43 pm

    Mi Pueblo market in Aurora has frozen aji amarillo chilis, as well as other esoteric Peruvian ingredients! I just the ajis defrost a bit, scrape out the seeds, and puree them in the blender. You can freeze the resulting paste for up to a few months! I have some in the freezer now, so will try making this recipe. 🙂 I am Peruvian and live in Boulder … I have tried all of the Peruvian restaurants in the Denver area, and think that Rosario's in Longmont is the best. Her pescado a lo macho is amazing, seco de ternera is perfect, and she makes a mean ceviche!

    • Reply
      Abbe Odenwalder
      March 4, 2018 at 7:47 pm

      That is such great info! I can't wait to head over there! This is a god recipe but you might want to try it over yuca!

  12. Reply
    mjskit
    March 2, 2018 at 3:27 am

    So easy and lots of flavor! I've seen Aji Amarillo, but have never tried it. What a great excuse to go find some and give this recipe a try.

  13. Reply
    GiGi Eats
    March 2, 2018 at 4:39 am

    So the other night Landon insisted we MAKE A RECIPE IN THE CROCK POT TOGETHER involving the chicken that had been sitting in the freezer for about 2 months. I agreed even though all I really wanted was salmon – and we made a recipe that was literally chicken and a jar of salsa. It was edible, and fine but mannnnn all I really wanted was my glorious salmon. THAT being said – I really really wish I had seen this recipe prior to us deciding what to do with this chicken because THIS RECIPE sounds BOMBBBB! But now I don't know that I want chicken for awhile, LOL!

  14. Reply
    Sippity Sup
    March 3, 2018 at 4:22 pm

    Love the combo of aji amarillo chilies and coconut. I've become a real Peruvian food fan too. I even have the aji paste in my pantry. However, if I look very hard and get very lucky I've even found fresh aji peppers here in Los Angeles and once made my own paste. Great recipe here… GREG

  15. Reply
    Nammi
    March 4, 2018 at 3:25 am

    love this, the addition of that chilli, and coconut nut yummm. Never heard of it it sounds a lot similar to scotch bonnet, which also has a fruity sort of smell when cooked. have a nice weekend

  16. Reply
    Sue/the view from great island
    March 4, 2018 at 5:29 pm

    I can't wait to try this Abbe, I know next to nothing about Peruvian food!

  17. Reply
    SavoringTime in the Kitchen
    March 6, 2018 at 7:53 pm

    So glad you had such a wonderful visit with Alex! I loved the video and I can almost picture you drinking your Soji Bombs and smiling 😉 Your Peruvian chicken sounds so flavorful!

  18. Leave a Reply