Active Time
45 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    Make the chicken

Preheat the oven to 425°. In a large enameled cast-iron casserole, 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. 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, 1 minute. 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. Stir in the lime juice and butter and season with salt. 


Step 2    Meanwhile, make the gremolata

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


Step 3    

Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata 
and cilantro sprigs and serve with lime wedges. 


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