Mild Aji Amarillo Chicken Cazuela with Coconut Lentil Rice and Fresh Cucumber Mint Salad

Instructions

1. 1

   Season the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, and oregano. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   In a large Dutch oven or deep skillet, heat 1 tbsp (15 ml) oil over medium-high heat. Brown the chicken for 6 to 8 minutes, turning so it colors on several sides. Remove and set aside.

3. 3

   In the same pot, add the remaining 1 tbsp (15 ml) oil, the white onion, and garlic. Cook for 3 to 4 minutes until the onion is translucent. Stir in the aji amarillo paste and cook for 1 minute, stirring so it becomes fragrant.

4. 4

   Add the crushed tomato, chicken broth, and 1 tbsp (15 ml) lime juice. Return the chicken to the pot, lower to medium-low heat, and cook covered for 20 minutes, until the chicken is tender and the sauce is slightly thickened.

5. 5

   Meanwhile, make the rice. In a medium saucepan, combine the rice, cooked lentils, coconut milk, water, and 2 g (1/2 tsp) salt. Bring to a boil, reduce to low heat, cover, and cook for 18 minutes. Turn off the heat and let it rest covered for 10 minutes before fluffing with a fork.

6. 6

   For the salad, combine the cucumber, red onion, mint, apple cider vinegar, the remaining tablespoon of lime juice, and 2 g (1/4 tsp) salt. Toss well and let sit for 5 to 10 minutes.

7. 7

   If you want to keep the chicken hot before serving, you can transfer it to the oven for 5 minutes at 350°F (175°C) in an oven-safe dish, tightly covered.

8. 8

   Finish the cazuela with the chopped fresh cilantro and adjust salt to taste. Serve the chicken with plenty of sauce, alongside the coconut lentil rice, and add the fresh cucumber mint salad on the side.