Caramel-Braised Chicken with Ginger and Lime
Yield: 4 servings
Prep Time:10 minutes
Cook Time: 15 minutes
Ingredients
½ cup plus 1 tablespoon water, divided
¼ cup white sugar
3 tablespoons fish sauce
2 medium shallots, peeled, halved and thinly sliced (½ cup)
1 2-inch piece fresh ginger, peeled and cut into ⅛-inch matchsticks (⅓ cup)
2 pounds boneless, skinless chicken thighs, trimmed, cut into 1½-inch chunks
¼ cup chopped fresh cilantro leaves and tender stems
1 small jalapeño 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
Directions
In a 12-inch skillet over medium-high, combine the 1 tablespoon 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 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 jalapeño, lime zest and lime juice. Top with the remaining cilantro and serve with steamed rice and lime wedges.
