Add Flavor to Sautéed Chicken and Vegetables With Coconut Water
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How to Make It
Pat chicken dry with paper towels, and rub all over with 1/2 teaspoon salt and paprika. Melt 1 tablespoon coconut oil in a nonstick skillet over medium-high. (I used my 11-inch Mauviel, but a 10-inch All-Clad or Calphalon would be fine.) When oil is shimmering, add chicken, rounded side down. Cook until browned and a meat thermometer inserted in thickest portion registers 160°F, about 4 minutes per side. Remove chicken to a plate, and cover to keep warm. (Do not wipe skillet clean.)
Reduce heat to medium-low, sliding skillet off heat to cool if needed, and add 1/4 cup coconut water. Cook, without stirring, until liquid reduces to about 2 1/2 tablespoons, about 1 minute. Pour pan sauce over chicken. (Do not wipe skillet clean.)
Add remaining 1 1/2 teaspoons coconut oil, shallot, and garlic to skillet. Sauté over medium until aromatic, about 30 seconds. Add snap peas and bell pepper. Season with a dash of salt and pepper. Cook, stirring constantly, until hot, about 1 minute. Splash in remaining coconut water to facilitate cooking the vegetables until crisp-tender. Remove from heat.
Slice chicken, and serve with vegetables and any accumulated pan juices.