![]() ![]() Turn up the heat of the pot and add the coconut milk, the ají amarillo paste and the squash and bring all to a simmer.Add the sliced onion and the minced garlic to the pot and let them cook until they ’re translucent, approximately for 5 minutes.Drain excess oil from the pot and turn down the heat to medium. ![]() When the chicken ’s done take it out and set aside. Flip the chicken to the other side and let it sear for another 4 minutes. Season the chicken thighs with salt and place on the pot to sear, skin side down, until they reach a golden brown color or approximately for about 4 minutes.Add the coconut oil to a large, oven-safe pot and heat over medium-high heat until oil starts to shimmer.½ bunch of fresh cilantro leaves with tender stems, finely choppedĬheck out: NOUGAT SAN JOSE - TURRON 500 GR. ![]()
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