Coconut-Braised Chicken with Golden Yuca and Peppers

Instructions

1. 1

   Season the chicken with 1 tablespoon (15 ml) lime juice, oregano, sweet paprika, cumin, 1 teaspoon salt, and black pepper. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Place the yuca in a pot with enough water to cover and 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 18 to 20 minutes, until tender but not falling apart. Drain well and set aside.

3. 3

   Heat 2 tablespoons (30 ml) vegetable oil in a wide skillet or Dutch oven over medium-high heat. Once hot, sear the chicken for 3 to 4 minutes per side until nicely browned. Remove the chicken and set aside.

4. 4

   In the same pan, reduce to medium heat and add the red onion, Cubanela pepper, and garlic. Sauté for 3 minutes, stirring often. Add the tomato and tomato paste and cook 2 minutes more until a thick, fragrant base forms.

5. 5

   Pour in the coconut milk, chicken broth or water, and the remaining 1 tablespoon (15 ml) lime juice. Return the chicken to the pan along with any collected juices. Once gently simmering, partially cover and cook for 18 to 20 minutes, until the chicken is fully cooked and the sauce is slightly reduced. The safe internal temperature of the chicken should reach 165°F / 74°C.

6. 6

   While the stew finishes, heat the remaining 1 tablespoon (15 ml) vegetable oil in another skillet over medium heat. Add the cooked yuca and sauté for 6 to 8 minutes, turning occasionally, until golden on the outside. Add half of the cilantro and toss for 30 seconds more.

7. 7

   Taste the chicken sauce and adjust with the remaining salt if needed. Serve the braised chicken with plenty of sauce, place the golden yuca on the side, and finish with the remaining cilantro on top.