This perfectly braised fragrant chicken stew is a cultural transformation of Asian, Central and South American ingredients—coconut, Mexican chorizo, cilantro and lime.
Coconut Braised Chicken
- Yield: 4
- 2 Tablespoons canola oil
- 3 whole chicken legs
- 3 chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ pound fresh Mexican chorizo, casings removed
- 1 medium onion, thinly sliced
- 1 Tablespoon minced peeled fresh ginger
- 1 garlic clove, minced
- 1 dried chile de árbol, finely crushed
- 3 cups unsweetened coconut milk
- 1 pound baking potatoes, peeled and cut into 2-inch pieces
- 1 Tablespoon unsalted butter
- 2 Tablespoons fresh lime juice, plus lime wedges for serving
- Cilantro sprigs, for garnish
- Preheat the oven to 425° F.
- In a large enameled cast-iron casserole or Dutch oven, heat the oil.
- Season the chicken with salt and pepper.
- Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate, and set aside.
- Add the chorizo and onion to the casserole or Dutch oven and cook, stirring to break up the meat, until the onion is translucent, cooking for about 5 minutes.
- Stir in the ginger, garlic and chile and cook until fragrant, cooking for about 1 minute.
- Add the coconut milk, potatoes and chicken to the casserole or Dutch oven and bring to a simmer.
- Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter. Taste and adjust the seasoning with salt.
- To serve, spoon the braised chicken and potatoes into shallow bowls. Garnish with cilantro sprigs and serve with lime wedges.
This dish taste better the next day. The braised chicken can be refrigerated overnight. Reheat gently.
Hot Italian sausages can be substituted for the fresh Mexican chorizo.