Caramel Braised Chicken w/ Ginger & Lime

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Step 1

■ In a 12-inch skillet over medium-high, 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

Step 2

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.

Step 3

■ 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.

Step 4

■ 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.

Step 5

■ Off heat, stir in half of the cilantro, the jalapeño, lime zest and lime juice. Top with the remaining cilantro and serve with steamed rice