Coconut-Braised Chicken with Chorizo and Potatoes

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Coconut-Braised Chicken with Chorizo and Potatoes

About the Recipe:  The winning flavor of this dish marries the chicken to flavorful ingredients, coconut, Mexican chorizo, cilantro, and lime. Braising in a cast-iron pan, the taste invites you to an outstanding lightly spiced South American dining experience.

Recipe inspired by Chef C.J. Jacobson – This fragrant chicken stew is a mash-up of Central and South American ingredients that Top Chef Winner C.J. Jacobson came across while traveling.

Cook’s Note:  His original recipe used 6 whole chicken legs and some larger ingredient quantities. I prepared smaller servings using only chicken thighs. If desired, remove chicken skin and some of the excess fat from the finished dish.

Notes:

  1. To make part of the recipe ahead of time.
The braised chicken can be refrigerated overnight. Reheat gently.
  2. A suggested paring:  serve with fragrant berry-scented light bodied red wine.

For More Information  See:
http://www.foodandwine.com/recipes/coconut-braised-chicken-chorizo-and-potatoes

pdf for Copy of Recipe – Coconut-Braised Chicken with Chorizo and Potatoes

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