Spicy Braised Chicken Recipe

Name: Spicy Braised Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 people
Ingredients: 2½ pounds chicken thighs; salt and pepper; 2 tablespoons vegetable oil; 2 medium potatoes; 2 medium carrots; 2 small kohlrabi; 1 medium yellow onion; 1 tablespoon garlic; 1 teaspoon fresh ginger; 1 cup sake; 2 cups chicken stock; 3 tablespoons Gochujang; 1 tablespoon red pepper flakes; 2 tablespoons soy sauce; 1 tablespoon sugar; 2 scallions; cooked white rice

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 people
Course
Main Course
Cuisine
American

Spicy Braised Chicken Recipe

Iris Warren

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A Great Way to Prepare Chicken

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Ingredients

Servings

2½ pounds chicken thighs boneless skinless , cut up into bite-sized pieces
salt and pepper freshly ground
2 tablespoons vegetable oil
2 medium potatoes peeled and chopped into bite-sized pieces
2 medium carrots peeled and chopped into bite-sized pieces
2 small kohlrabi peeled and chopped into bite-sized pieces
1 medium yellow onion finely chopped
1 tablespoon garlic minced
1 teaspoon fresh ginger minced
1 cup sake Japanese rice wine made from fermented rice
2 cups chicken stock
3 tablespoons Gochujang
1 tablespoon red pepper flakes less to reduce spiciness
2 tablespoons soy sauce
1 tablespoon sugar
2 scallions thinly sliced for garnish (optional)
cooked white rice for serving dish with

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Instructions

Start by heating a large Dutch oven or heavy bottomed pot over medium heat. While the pot is heating up, season the chicken with salt and pepper.
Once the Dutch oven is hot, add oil and let it heat up some before adding the chicken pieces. Sear the chicken pieces until browned on all sides, about 5 minutes. Remove the chicken from the pot with a slotted spoon and reserve.
Add the potatoes, carrots, kohlrabi, onions, garlic and ginger to the pot. Stir.
Add the sake, raise the heat to high and scrape up any brown bits left in the pan from browning the chicken. Cook for a few minutes until the alcohol in the sake burns off.
Add the chicken stock, gochujang, red pepper flakes, soy sauce and sugar. Give the pot a stir and bring it to a simmer, then reduce the heat to medium.
Add the reserved chicken back into the pot, stir and continue cooking until the chicken is cooked through and the vegetables are tender. This should take about 15 minutes.
Plating
We served this dish in bowls because of the lovely, fragrant (spicy) broth the ingredients are cooked in.
Add rice to the bowl, cover with chicken and vegetables and then spoon in some of the broth. Top with the sliced scallions and serve. Or if you can, wait a bit before serving to let all the flavors meld together and then serve.