Korean Chicken and Potato Stew Recipe

Flavored with an aromatic blend of miso, soy sauce, spices and honey, this is a chicken and potato stew, Korean style. Perfect for packing some serious flavour into your dinner, this authentic supper is one of chef and author Jordan Bourke's favourite midweek meals.

Serves 6 - 10 mins to prepare and 40 mins to cook -  619 calories / serving

1 tsp vegetable oil
1 x 750g pack chicken thighs
3 heaped tsp miso paste
1 tsp sweet smoked paprika
1 tsp crushed chillies
2 1/2 tbsp soy sauce
5 garlic cloves, crushed
1 tbsp honey
2 large potatoes, peeled and cut into 5cm (2in) chunks
2 red onions, cut into thick wedges
2 carrots, peeled and cut into thick chunks
1 green pepper, seeded and cut into thick chunks
2 red chillies, seeded and finely sliced
1 tbsp toasted sesame seed oil
450g (16oz) rice, cooked according to pack instructions
2 spring onions, sliced on the diagonal (to serve)
2 1/2 tsp roasted sesame seeds (to serve)

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Heat 1 tsp vegetable oil in a large, heavy based saucepan over a high heat until hot. Add in the chicken and fry until browned on all sides. Carefully pour away any excess oil.

In a bowl combine the miso paste, paprika, crushed chillies, soy sauce, garlic and honey. Add the mixture to the pan with 400ml (14fl oz) water. Stir to combine, cover and bring to a boil, then turn down the heat and simmer gently for 5 minutes.

Add the potatoes, onions, carrots, green pepper and most of the red chillies. Bring to a boil again, then reduce the heat and simmer for 20-25 minutes until you can spear the potato and carrot easily with a sharp knife. Stir in the sesame seed oil and cook for another minute.

Divide the stew between 6 bowls and serve with the rice. Scatter over the remaining chillies, spring onion and sesame seeds to garnish.

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