Po Kok Gai: Chicken, Coconut Curry, Chorizo, Olives, Cabbage, Potatoes, and Parrano Cheese Gratin

Pat dry chicken with paper towels and season with salt and pepper. Lightly and evenly coat chicken in cornstarch, shaking off any excess. In a large Dutch oven over medium-high flame, heat 1½ tablespoons olive oil, until shimmering. Cook chicken until lightly browned on both sides. Transfer chicken to a plate. Reduce heat to medium, and add the remaining oil. Add onions and ginger and cook until soft. Add curry powder and cayenne; cooking until fragrant. Pour in coconut milk and stir. Add chicken, potatoes, and cabbage; bring to a simmer and cook on low heat, covered, until chicken is cooked through, about 30 minutes. Remove lid from pot, stir in chorizo, and cook 3 minutes.

In a medium saucepot over high flame, heat chicken fat to 350ºF. Working in batches, fry bread until golden brown and crispy, about 30 seconds. Remove with spider, and drain on a paper towel-lined rack over a sheet tray. Cool and store croutons in an airtight container.

Ladle Curry into 2 heat-proof ceramic bowls. Sprinkle coconut, Parrano, and Chicken Fat Croutons on top; place under a broiler until golden. Garnish with chiles, olives, and parsley.