Coconut- and Ají Amarillo–Braised Chicken Recipe

Ingredients (11)

• 2 tablespoons (30ml) coconut oil or any neutral-flavored oil
• 4 bone-in, skin-on chicken thighs (about 30 ounces; 800g)
• Kosher salt, to taste
• 1/2 large yellow onion (7 ounces; 200g), sliced
• 4 medium cloves garlic, minced
• 1 (13.6-ounce; 400ml) can coconut milk
• 1/4 to 1/2 cup (60 to 120ml) ají amarillo paste (see note)
• 1/2 small butternut squash (1 1/4 pounds; 600g), peeled, seeded, and cut into 1-inch-thick slices
• 3/4 cup fresh or frozen peas (3 1/2 ounces; 100g)
• 1/2 bunch fresh cilantro leaves and tender stems (1 ounce; 30g), roughly chopped
• Cooked rice or boiled yuca, for serving