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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 

October 2015


Credit: © Con Poulos

Recipe Summary

45 mins
1 hr 45 mins




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.

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

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

Make Ahead

The braised chicken can be refrigerated overnight. Reheat gently.

Suggested Pairing

Fragrant, berry-scented, light-bodied red.