Quito-Style Coconut Chicken with Golden Sweet Potato and Herbs

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potato on a tray and toss with 1 tablespoon (15 ml) achiote oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 30 to 35 minutes at 220°C / 425°F, turning halfway through, until golden and tender.

2. 2

   While the sweet potato roasts, season the chicken with cumin, oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon (15 ml) lime juice. Let it rest for 10 minutes.

3. 3

   Heat a wide pot or deep skillet over medium heat. Add the remaining 1 tablespoon (15 ml) achiote oil and brown the chicken for 4 to 5 minutes, stirring to sear all sides. Remove and set aside.

4. 4

   In the same pot, add the diced red onion, red bell pepper, and garlic. Cook for 5 to 6 minutes over medium heat until the vegetables are soft and fragrant.

5. 5

   Stir in the peanut paste for 30 seconds. Then add the coconut milk and chicken broth gradually, mixing well to create a smooth sauce.

6. 6

   Return the chicken to the pot and cook over medium-low heat for 18 to 20 minutes, until the chicken is fully cooked and the sauce is slightly thickened. If checking with a thermometer, the center of the chicken should reach 74°C / 165°F.

7. 7

   Add the sliced red onion, remaining lime juice, half of the cilantro, and adjust salt and pepper. Cook 2 minutes more so the onion keeps a fresh bite.

8. 8

   Serve the chicken with plenty of sauce alongside the golden sweet potato. Finish with the remaining cilantro on top.