Coconut-Braised Chicken with Chorizo and Potatoes

My tuned out more like a mush than a stew (probably because I used tow huge chicken breasts and 1 lb of chorizo), but was still really good.  I also added a tsp of smoke paprika when adding the garlic, ginger, and chile. I also used light coconut milk. The tip about adding sugar and lime juice to the gremolata was a very good thought. Will def make again.

Make sure to brown the chorizo well, ours came out a little too moist, not like the picture. Not enough garlic or ginger flavor would add more. Would use light coconut milk. Overall this dish came out a little too heavy and sort of bland.

This is absolutely delicious! For someone who is dairy free, I simply substituted the butter with coconut oil.  I am making it again tomorrow!

So happy you liked it. It was actually one of our favorite chicken dishes of the year that we made in the Test Kitchen--so much flavor and that lovely not too coconutty but just right sauce--so good!

I've made this twice- loved it!  The only change I made was to the gremolata- added a few tablespoons of lime juice and a teaspoon of sugar to make it a little more palatable.  Fantastic!