Wendell's Spicy Chicken Stew

By carvalhohm

Wendell's Spicy Chicken Stew is filled with the aromatic Asian flavors that will have you ditching that takeout menu for some good ole home cooking. Serve this succulent stew over fluffy white rice, brown rice, or quinoa, if you are looking for added health benefits. This rich and hearty stew is filled with the flavors of sesame oil, fresh vegetables, chicken legs, Korean chili powder, soya sauce, and gochujang.

Ingredients

• SEASONING:
• 2 large chicken legs, cut into chunks
• salt and black pepper to taste
• 1 potato, cut into cubes
• 1 carrot, cut into cubes
• 1 onion, cut into pieces
• 1/2 green bell pepper, cut into pieces
• 1/2 red bell pepper, cut into pieces
• 3 clove garlic, crushed
• 2 cups chicken stock, vegetable stock, or water
• 2 stalks green onion, cut into 2-inch strips
• 1 teaspoon sesame oil, plus more to season chicken legs
• 2 tablespoons olive oil
• 2 to 3 tablespoons gochujang or hot pepper paste
• 1 tablespoon Korean chili powder
• 1 tablespoon soya sauce
• 3 tablespoons rice wine
• 1 teaspoon fish sauce
• 1/2 teaspoon sugar

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from jalna.blogspot.com

Preparation

Step 1

Season the chicken leg chunks to taste with salt, black pepper, and sesame oil. Set aside.

In a separate bowl combine the gochujang, chili powder, soya sauce, rice wine, fish sauce, and sugar. Set aside.

Heat a non-stick saucepan with 1 tablespoon olive oil, brown the chicken and remove from pan, set aside.

In the same pan, fry the crushed garlic in 1 tablespoon of olive oil until lightly browned, add carrot, potato, and onion. Stir-fry for a few minutes, then add half of the stock. Cook for 3 minutes, add chicken, seasoning, and add salt and pepper to taste. Stir to mix well.

Cover the pan and simmer until the sauce thickens, add the red and green bell pepper, and cook until the potato is cooked.

Lastly, add the sesame oil and green onion. Mix well and turn off heat.

Serve with rice.