Spicy Korean Chicken and Potato Stew

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.

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Servings: 4 servings

Ingredients:

750 ml/25 oz Chicken Stock
1 medium Potato cut into chunks
1 Onion cut into chunks
1 Carrot cut into chunks
4 tbsp Gochujang
50 g/3 Tbsp 1 tsp Sugar
4 tbsp Soy Sauce
1 Green Chile chopped
3 cloves Garlic crushed
500 g/18 oz Boneless Skinless Chicken Thighs
2 tbsp Plain Flour
1 tsp Coarse Salt
3 tbsp Vegetable Oil
Spring Onions and Sesame Seeds to serve

Instructions:
Put the chicken stock, potato, carrot, onion, gochujang, sugar, soy sauce, chilli and garlic in a large pot and bring to a boil. Simmer for 20 minutes until the potatoes and carrots are tender.

Dry the chicken with kitchen towel then cover with the flour and salt. Heat the oil in a large pan or griddle over a medium-high heat. Place the chicken in the oil and weigh down with something heavy like a cast iron skillet. Cook for 10 minutes then flip and cook the other side for 5 minutes until cooked through.

Rest the chicken on a plate for a couple of minutes then slice. Serve the stew over rice, topped with the chicken and some chopped spring onions and sesame seeds.

From thecookreport.co.uk