Preheat oven to 350°F (180°C) and adjust rack to lower-middle position. Add coconut oil to a 6-quart Dutch oven or similar heavy-bottomed, oven-safe pot and heat over medium-high heat until oil shimmers. Season chicken thighs with salt and sear, skin side down, until golden brown, about 4 minutes. Flip chicken and sear on other side until browned, about 4 minutes longer. Transfer chicken to a plate and set aside. Drain any excess fat from pot and lower heat to medium.
Add sliced onion and minced garlic to pot and cook, scraping up any browned bits from the chicken, until translucent and tender, about 5 minutes.
Increase heat to high, then add coconut milk, ají amarillo, and squash and bring to a simmer. Season with salt. Return chicken to pot along with any accumulated juices, resting it skin side up on top of squash so that 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 right away with rice or boiled yuca.
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|Serving Size: 1 (12g)|
|Recipe Makes: 1|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 157.1mg||5 %|
|Potassium 48.2mg||1 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.7g|
|Protein 0.8g||1 %|
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Calories per serving: 18
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