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.


Yield: 4 ServingsAuthor: Abbe OdenwalderPrint Recipe

Chili and Coconut Chicken Peruvian Style
ingredients:
- 2 T coconut oil
- 4 bone in, skin on chicken thighs or 2 large chicken breasts
- 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
instructions
- Preheat oven to 350 and adjust rack to lower middle position.
- 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.
- 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.
- 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.
- Transfer pot to oven and bake uncovered until chicken is cooked through and squash is tender, about 45 minutes.
- Remove from oven and stir in peas and cilantro. Serve over rice potatoes or noodle and perhaps mofongo.
notes
Adapted from Serious Eats.
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SavoringTime in the Kitchen
Tuesday 6th of March 2018
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!
Sue/the view from great island
Sunday 4th of March 2018
I can't wait to try this Abbe, I know next to nothing about Peruvian food!
Nammi
Sunday 4th of March 2018
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
Sippity Sup
Saturday 3rd of March 2018
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
Abbe Odenwalder
Sunday 4th of March 2018
Go for it! This is so quick and good!
GiGi Eats
Friday 2nd of March 2018
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!