Updated: Jan 12
We love this warm, nourishing meal at the farmstead. AppaLatin Aji Amarillo Paste brings the heat, while coconut milk and butternut squash are sweet, creating the perfect balance.
2 tablespoon coconut oil
4 chicken thighs
1 tablespoon AppaLatin Adobo
1/2 cup AppaLatin Sofrito
1 can coconut milk
1/4 cup AppaLatin Aji Amarillo Paste
1/2 butternut squash, peeled, seeded, cubed
3/4 cup peas, fresh or frozen
1/2 bunch cilantro, roughly chopped
Preheat oven to 350 degrees and adjust rack to lower-middle position. Season chicken with AppaLatin Adobo.
Heat coconut oil in 6-quart dutch oven (or similar oven safe pot) over medium-high heat. Sear chicken for 4 minutes on each side and transfer to plate.
Lower heat to medium and cook AppaLatin Sofrito for 3-5 minutes.
Add coconut milk, AppaLatin Aji Amarillo Paste, and butternut squash. Increase heat and bring to simmer.
Return chicken to the pot, so it is resting on top of mixture. Transfer to oven and cook for 45 minutes or until chicken is cooked and squash is tender.
Remove from oven. Stir in peas and cilantro. Serve over rice. Enjoy!