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. Slideshow: More Chicken Recipes
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!
