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Coconut-Braised Chicken with Chorizo and Potatoes

This fragrant chicken stew is a mash-up of Central and South American ingredients—coconut, Mexican chorizo, cilantro, lime—that Top Chef winner CJ Jacobson came across while traveling.
Servings: 4
Author: Food & Wine

Ingredients

Chicken:

  • 2 tablespoons canola oil
  • 6 whole chicken legs 2 pounds
  • kosher salt
  • black pepper
  • ½ pound fresh Mexican chorizo
  • 1 onion thinly sliced
  • 1 tablespoon minced peeled fresh ginger
  • 1 clove garlic minced
  • 1 dried chile de árbol broken in half
  • 3 cups unsweetened coconut milk
  • 1 pound baking potatoes peeled and cut into 2-inch pieces
  • 2 tablespoons fresh lime juice plus lime wedges for serving
  • 1 tablespoon unsalted butter

Gremolata:

  • ¼ cup finely chopped cilantro plus sprigs
  • 7 coffee beans finely crushed (½ teaspoon)
  • 2 teaspoons finely grated lime zest

Instructions

Season the chicken:

  • Season the chicken with salt and pepper and place on a rack in a rimmed baking sheet. Refrigerate, uncovered, for up to 24 hours.

Brown the chicken:

  • Preheat the oven to 425°.
  • In a large enameled cast-iron casserole, heat the oil.
  • Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch.
  • Transfer the chicken to a large plate.

Cook the chorizo and aromatics:

  • Add the chorizo and onion to the casserole and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes.
  • Stir in the ginger, garlic and chile and cook until fragrant, about 1 minute.

Braise the chicken:

  • Add the coconut milk, potatoes and chicken to the casserole and bring to a simmer.
  • Cover and braise in the oven for about 1 hour, until the chicken is cooked through.

While the chicken braises, make the gremolata:

  • In a small bowl, combine all of the ingredients and mix well.

Finish and serve:

  • When the chicken is finished braising, stir in the lime juice and butter and season with salt.
  • Spoon the braised chicken and potatoes into shallow bowls.
  • Garnish with the gremolata and cilantro sprigs and serve with lime wedges.