Admittedly, I was a little late to the coconut water party. I finally took notice of those super interesting coconut water bottles start to hit the shelves of my grocery store a few years ago and I was super enthusiastic to jump on the bandwagon. I read all about the health benefits. I'm always looking for ways to flavor my water and I LOVE coconut so it seemed like a no brainer. I eagerly pulled one of each of the different kinds of coconut water from the shelf and put them in my cart, eager to take home and start hydrating.
When I got home, I conducted my own taste test and sampled all of the different types of coconut water. I wanted to love it. I thought I would love it. To be honest, it never actually occurred to me that I wouldn't enjoy it. What's not to like? It's water, it's coconut, it's delicious, right? I tried it over and over again but I just couldn't seem to convince myself that coconut water was as wonderful as it was in my mind.
The fact that I don't enjoy drinking coconut water, isn't going to stop me from cooking with it though. Reducing it and using it as a sauce for chicken and vegetables is my idea of the perfect use for coconut water.
Chicken and Vegetables with Coconut Water
2 boneless, skinless chicken breasts
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 Tablespoons coconut oil
1/3 cup coconut water
1 shallot, thinly sliced
1 Tablespoon garlic
8 ounces sugar snap peas
1 bell pepper, cut into strips
Slice chicken and serve with vegetables.
This recipe has single-handedly restored my faith in coconut water. This chicken was really good. There wasn't a ton of coconut flavor even though I used both coconut water and coconut oil but it was insanely delicious. Who knew that coconut water was such a great way to flavor vegetables and chicken? Now I can't help but wonder what other things I can cook with coconut water.
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