A low-effort braise that's warming and bright.
Having a well-stocked pantry has many benefits, since a couple of special ingredients can be all you need to transform a simple weeknight meal into a complex and flavorful dish. There is, however, a dark side to always having the goods to makeat the drop of a hat. Our closet has become a refuge for several varieties of rice and dried chilies, while the sock drawer is stuffed with spices, leaving clothes to lurk in every dark corner of the apartment.
Coconut and ají amarillo often find themselves together in ceviche, but in the dead of winter, this combination also makes for a rich and cheerful-looking braise. The technique I use for it is exactly like the one Kenji outlines, made just a little bit saucier with the addition of coconut milk. After searing the chicken, I remove it from the pan and drain off any excess fat before adding the onion and garlic, cooking until both are wilted and tender. Then I add coconut milk and the star attraction, the ají amarillo paste. I like to use a generous half cup of the pepper paste for a particularly fierce flavor, but feel free to adjust to your taste. Just keep in mind that the heat will significantly mellow as everything stews together.
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