Coconut-Braised Chicken with Chorizo and Potatoes

Name: Coconut-Braised Chicken with Chorizo and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 6 whole chicken legs (2 pounds); Kosher salt; Pepper; 1/2 pound fresh Mexican chorizo; 1 onion, thinly sliced; 1 tablespoon minced peeled fresh ginger; 1 garlic clove, minced; 1 dried chile de arbol, broken in half; 3 cups unsweetened coconut milk; 1 pound baking potatoes, peeled and cut into 2-inch pieces; 2 tablespoons fresh lime juice, plus lime wedges for serving; 1 tablespoon unsalted butter; 1/4 cup finely chopped cilantro, plus sprigs; 7 coffee beans, finely crushed (1/2 teaspoon); 2 teaspoons finely grated lime zest

Servings: persons

2 tablespoons canola oil
6 whole chicken legs (2 pounds)
Kosher salt
Pepper
1/2 pound fresh Mexican chorizo
1 onion, thinly sliced
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 dried chile de arbol, broken in half
3 cups unsweetened coconut milk
1 pound baking potatoes, peeled and cut into 2-inch pieces
2 tablespoons fresh lime juice, plus lime wedges for serving
1 tablespoon unsalted butter
1/4 cup finely chopped cilantro, plus sprigs
7 coffee beans, finely crushed (1/2 teaspoon)
2 teaspoons finely grated lime zest

1
Make the chicken Preheat the oven to 425.
2
In a large enameled cast-iron casserole, heat the oil.
3
Season the chicken with salt and pepper.
4
Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch.
5
Transfer the chicken to a large plate.
6
Add the chorizo and onion to the casserole and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes.
7
Stir in the ginger, garlic and chile and cook until fragrant, 1 minute.
8
Add the coconut milk, potatoes and chicken to the casserole and bring to a simmer.
9
Cover and braise in the oven for about 1 hour, until the chicken is cooked through.
10
Stir in the lime juice and butter and season with salt.
11
Meanwhile, make the gremolata In a small bowl, combine all of the ingredients and mix well.
12
Spoon the braised chicken and potatoes into shallow bowls.
13
Garnish with the gremolata and cilantro sprigs and serve with lime wedges.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons canola oil, 6 whole chicken legs (2 pounds), Kosher salt, Pepper, and more.

Yes, Coconut-Braised Chicken with Chorizo and Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!