Chicken in Peanut and Ají Amarillo Sauce with Coconut Cilantro Rice

Instructions

1. 1

   Season the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, half of the chopped garlic, and the lime juice. Mix well and let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   In a medium saucepan, heat 1 tbsp (15 ml) oil over medium heat. Add the white onion and cook for 2 to 3 minutes until translucent. Stir in the rice and cook for 1 minute to lightly toast it.

3. 3

   Add the coconut milk, hot water, 2 g (1/4 tsp) salt, and half of the chopped cilantro. Bring to a boil, then reduce to low, cover, and cook for 15 to 18 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   While the rice cooks, heat a wide skillet or shallow pot with the remaining 1 tbsp oil over medium-high heat. Once hot, brown the chicken in batches for 3 to 4 minutes per side without overcrowding. Transfer the chicken to a plate; it does not need to be fully cooked at this stage.

5. 5

   In the same skillet, reduce to medium heat and add the red onion. Cook for 4 minutes, scraping up the browned bits from the bottom. Add the remaining garlic, ají amarillo paste, and ají panca paste; cook for 2 minutes until fragrant and slightly glossy.

6. 6

   Add the ground peanuts and mix well. Pour in the chicken broth gradually, stirring to prevent lumps. Add the evaporated milk and cook for 3 minutes over medium-low heat until the sauce becomes creamy.

7. 7

   Return the chicken and any accumulated juices to the skillet. Cover partially and cook for 10 to 12 minutes over medium-low heat, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C. Adjust with the remaining 2 g (1/4 tsp) salt if needed.

8. 8

   Add the botija olives and the remaining chopped cilantro to the sauce. Cook 1 more minute so the flavors come together without losing the cilantro's freshness.

9. 9

   Fluff the coconut rice with a fork. Serve a portion of rice alongside the chicken covered generously with sauce. Finish with the additional chopped peanuts on top.

10. 10

    If you want to hold the dish warm before serving, keep it covered in a 200°F / 95°C oven for up to 10 minutes, making sure the sauce does not boil.