Caramel Braised Chicken with Ginger and Lime

I just used water to make the caramel and I didn't use the cilantro.   

Caramel Braised Chicken with Ginger and Lime

Start to finish: 45 minutes Serves: 4

½ C. plus 1 Tbsp coconut water, divided

¼ C. white sugar

3 Tbsp fish sauce

2 medium shallots, peeled, halved and thinly sliced

2-inch piece fresh ginger, peeled and cut into ⅛-inch matchsticks (⅓ cup)

2 pounds boneless, skinless chicken thighs, trimmed, cut into 1 ½-inch chunks

¼ C. fresh cilantro, chopped

1 small jalapeno chili, stemmed and sliced into thin rings

1 Tbsp grated lime zest

1 Tbsp lime juice

Lime wedges and steamed rice, to serve

**Don’t get distracted once you begin cooking the caramel.  Have the fish sauce measured out so that when the caramel turns mahogany it can be added immediately to stop the cooking.

In a 12-inch skillet over medium-high heat, combine the 1 Tbsp 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 ½ 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 a skewer inserted into the chicken meets no resistance, 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 minus.

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

Recipe from one of my favorite cookbooks, Milk Street Tuesday Nights