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

INGREDIENTS:
METHOD:
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.

Chef Abraham Conlon
- Fat Rice
2957 West Diversey Avenue
Chicago, IL 60647
www.eatfatrice.com..