Caramel Chicken
Start to finish: 45 minutes
Servings: 4
1⁄2 cup plus
1 tablespoon coconut water, divided
1⁄4 cup white sugar
3 tablespoons fish sauce
2 medium shallots, peeled, halved and thinly sliced (1⁄2 cup)
2-inch piece fresh ginger, peeled and cut into 1⁄8-inch matchsticks
2 pounds boneless, skinless chicken thighs, trimmed, cut into 11⁄2-inch chunks
1⁄4 cup chopped fresh cilantro leaves and tender stems
1 small jalapeno chili, stemmed and sliced into thin rings
1 tablespoon grated lime zest, plus
1 tablespoon lime juice Steamed rice, to serve
Lime wedges, to serve
■ In a 12-inch skillet over mediumhigh, combine the 1 tablespoon coconut water and the sugar. Bring to a boil and cook, stirring occasionally, until the mixture turns golden at the edges, about 3 minutes. Reduce to medium and continue to cook, swirling the pan but without stirring, until the caramel is mahogany in color and smokes lightly, another 4 to 5 minutes.
■ Off heat, add the fish sauce and stir; the mixture will steam and bubble vigorously. Set the pan over medium, pour in the remaining 1⁄2 cup coconut water and stir until fully incorporated. Add the shallots and ginger and bring to a simmer, then cover, reduce to low and cook for 5 minutes.
■ Stir in the chicken. Cover and cook over medium, stirring once or twice, until the chicken is cooked through, 15 to 20 minutes, adjusting the heat as needed to maintain a steady simmer. Uncover, increase to medium-high and simmer vigorously (the sauce will form large bubbles), stirring occasionally, until the chicken is glazed and the sauce is syrupy, about 8 minutes.
■ Off heat, stir in half of the cilantro, the jalapeno, lime zest and lime juice. Top with the remaining cilantro and serve with steamed rice and lime wedges.
For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com.