Coconut Braised Chicken with Chorizo and Potatoes

This recipe of Coconut Brasied Chicken with Chorizo and Potatoes has been adapted from an article in Food & Wine Magazine. The changes make the meal a familiy friendly version. I like to serve it along side broccoli or green beans.

Coconut Braised Chicken with Chorizo and Potatoes
Print Recipe
This recipe combines many ingredients from South American. Tropical flavours of lime and coconut are paired with the heat of Chorizo Sausage and it is all cooked in one pot.
Coconut Braised Chicken with Chorizo and Potatoes
Print Recipe
This recipe combines many ingredients from South American. Tropical flavours of lime and coconut are paired with the heat of Chorizo Sausage and it is all cooked in one pot.
Ingredients
Instructions
  1. Slice the onion and clean potatoes, trim if needed, no need to peel unless desired. Cut large potatoes into quarters. Zest 2 limes and set aside as a garnish with fresh chopped cilantro.
  2. Preheat oven to 425 degrees.
  3. Heat a large enameled cast-iron pot or brasier over medium high heat. Add oil and season chicken with salt and pepper. Brown chicken turning after about 5 minutes. Tranfer chicken to a large plate.
  4. Remove castings from the sausage and add to the pot with onions to cook. Break up the meat as you stir and cook for appromately 5 minutes. Turn down the heat if needed. Stir in ginger and garlic and cook another minute.
  5. Add coconut milk, potatoes and chicken to the pot and bring to a simmer. Cover and braise in the oven for 1 hour until the chicken is cooked through.
  6. Stir in lime juice, butter and add any salt to taste. Serve in bowls topped with the lime zest/cilantro mixture along side a green vegetable.
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Sticky Tips

It is easy to pick up bags of 1 lb yukon gold mini potatoes that work well in this recipe and cut down on preparation time.

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