Braised food

Soy Lime Braised Chicken – Jewish Exhibitor

Soy-lime braised chicken. Photo by Keri White

A friend recently sent me a link to a recipe with the message “Do this”. I love my friends.

The link took me to a New York Times recipe for Bone-in Chicken Thighs Quick Braised in Lime and Soy – the author described it as not falling apart, but quite tender and suitable for evenings week since it only cooks for 45 minutes. I was intrigued by the flavors, but when I went to prepare the dish, I hadn’t checked the pantry and as a result several of the necessary ingredients were missing.

Regardless – my main draw was the lime/soy flavor profile, so I started there and worked with what I had. Due to a late meeting, dinner was delayed and had more time to braise than the original recipe required, so we enjoyed the chicken so tender.

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Served over brown rice it was a hit and if I had to make it again I would double the batch and freeze the leftovers. For those avoiding carbs, this could be offered in lettuce cups or over steamed or sautéed greens, but the sauce is quite delicious over rice. A side of garlicky kale completed the dish perfectly.

We skipped dessert, but any of the following would be a delicious ending to this meal: sorbet, gingerbread cookies, dark chocolate, or fresh fruit.

Soy Lime Braised Chicken
For 4 people

A note on the chicken: I used boneless breasts, which I had on hand, but this dish would sing with bone-in chicken, as the skin and bones provide so much flavor. If using bone-in chicken, skip the broth and use water; the dish will make its own broth.

2 pounds boneless chicken breasts or thighs
1 onion, chopped
1 tablespoon canola or vegetable oil
3 garlic cloves, crushed
2 limes
2 tablespoons of soy sauce
1½ cups of chicken broth
Salt and pepper to taste
1 bunch cilantro, chopped

In a large skillet with lid, heat oil and sauté onions and garlic until soft and fragrant, about 3 minutes.

Add the chicken and sear it on both sides. Zest one of the limes, and set aside the zest.

Squeeze the juice from the two limes into the pan and add the soy sauce. Stir. Add the chicken broth, salt and pepper and bring to a boil. Reduce the heat, cover the pan and simmer the chicken for about 1 hour or more until the meat falls apart when pierced with a fork.

While the chicken cooks, turn it occasionally so that the liquid permeates both sides of the meat. Periodically check the pan while cooking to make sure there is enough liquid; if necessary, add a little water.

When done, pull the chicken apart with forks, then add the lime zest and cilantro. Stir, and cook a few more minutes. Serve over rice, noodles, greens or in lettuce cups.

garlic kale
For 4 people

People tend to turn their backs on kale, but that’s because they’ve only eaten it when it’s cooked to death into a tangy, bitter mush. This new take on kale will change even the toughest opponents. Served alongside (or under) braised chicken, it’s pretty perfect.

2 tablespoons oil
1 tablespoon minced garlic
½ teaspoon chilli flakes
½ teaspoon of salt
14 ounces kale, washed and chopped
½ cup chicken or vegetable broth, or water

Heat oil in large skillet; add garlic, chili flakes and salt, stirring until fragrant.

Add kale and broth. Turn the kale with tongs until coated in oil and broth. It will start to turn bright green and wilt. Keep turning it over to cook it. If more liquid is needed, add a little more stock or water.

Bake for about 10 minutes until the kale is wilted but retains some crispiness. I