Braised Chicken with Yellow Chile and Coconut Milk

Why Make This Recipe

Braised Chicken with Yellow Chile and Coconut Milk is a delightful dish that brings together rich flavors and comforting ingredients. The combination of tender chicken and creamy coconut milk, enhanced by the unique heat from ají amarillo, makes this recipe both satisfying and exciting. It is perfect for family dinners or a special occasion, and it’s simple enough for cooks of all skill levels to prepare.

How to Make Braised Chicken with Yellow Chile and Coconut Milk

Ingredients:

• Chicken pieces
• Ají amarillo paste
• Canned coconut milk
• Onion
• Garlic
• Salt
• Pepper
• Vegetable oil
• Cilantro for garnish

Directions:

1. In a large pot, heat the vegetable oil over medium heat.
2. Add chopped onion and minced garlic, cooking until they are soft and translucent.
3. Add the chicken pieces to the pot and brown them on all sides.
4. Stir in the ají amarillo paste, cooking for a couple of minutes until fragrant.
5. Pour in the canned coconut milk, stirring to combine all ingredients.
6. Season with salt and pepper to taste.
7. Cover the pot, reduce heat to low, and let it simmer for about 30-40 minutes or until the chicken is cooked through.
8. Garnish with fresh cilantro before serving.

How to Serve Braised Chicken with Yellow Chile and Coconut Milk

Serve the braised chicken hot, with a side of rice or crusty bread to soak up the flavorful sauce. You can also pair it with steamed vegetables to create a balanced meal. A sprinkle of fresh cilantro adds a nice touch and enhances the dish’s presentation.

How to Store Braised Chicken with Yellow Chile and Coconut Milk

If you have leftovers, store them in an airtight container in the refrigerator. The dish will keep well for up to three days. To reheat, simply warm it on the stove or in the microwave until heated through. You can also freeze the dish for up to two months. Just make sure to thaw it in the refrigerator before reheating.

Tips to Make Braised Chicken with Yellow Chile and Coconut Milk

• For more depth of flavor, marinate the chicken in the ají amarillo paste and some salt for a few hours before cooking.
• If you want more spice, add extra ají amarillo paste or even some crushed red pepper flakes.
• For a thicker sauce, let the dish simmer uncovered for the last 10 minutes of cooking.

Variation

You can use different types of chicken pieces, such as thighs or drumsticks, based on your preference. Additionally, try adding vegetables like bell peppers or carrots for extra color and nutrition.

FAQs

1. Can I use other types of chili paste?
Yes, you can substitute ají amarillo paste with other types of chili paste, but the flavor will change slightly. Look for something with a similar heat level.

2. Is this recipe suitable for meal prep?
Absolutely! This dish holds up well in the fridge or freezer, making it a great option for meal prep.

3. Can I use low-fat coconut milk?
Yes, you can use low-fat coconut milk for a lighter version of the dish, but it may be less creamy than the full-fat version.