Dominican coconut braised chicken with squash and olives

Instructions

1. 1

   In a bowl, combine the chicken with the lime juice, half of the garlic, oregano, salt, and black pepper. Let it rest for 15 minutes at room temperature while you prepare the remaining ingredients.

2. 2

   Heat a wide pot or deep skillet over medium-high heat. Add the vegetable oil and brown the chicken for 3 to 4 minutes per side, until nicely colored. Remove the chicken and set aside on a plate.

3. 3

   In the same pot, add the red onion, cubanelle pepper, and the remaining garlic. Cook for 3 minutes, stirring, until softened and fragrant.

4. 4

   Stir in the tomato paste and cook for 1 more minute to deepen its flavor. Pour in the coconut milk and chicken broth, scraping the bottom of the pot to release the browned bits.

5. 5

   Return the chicken to the pot and add the squash, green olives, and bay leaf. Once it reaches a gentle simmer, reduce to medium-low heat, partially cover, and cook for 25 minutes, stirring once or twice, until the chicken is tender and the squash is soft.

6. 6

   Uncover and cook for 5 additional minutes to slightly thicken the sauce. If you prefer to finish it in the oven, transfer the oven-safe pot to 350°F (175°C) for those final 5 minutes.

7. 7

   Turn off the heat, remove the bay leaf, and add the fresh cilantro. Taste and adjust salt if needed. Serve hot.