Coconut Braised Chicken With Chorizo And Potatoes Recipes

COCONUT BRAISED CHICKEN WITH CHORIZO AND POTATOES

Steps:

• 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.
• Preheat oven to 425 degrees.
• 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.
• 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.
• 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.
• 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.

ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER

Steps:

• Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
• Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
• Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
• Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.