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CHICKEN - BRAISE - Spicy Braised Chicken With Root Vegetables
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| Spicy Braised Chicken With Root Vegetables WSJ Serves: 4 | |
| 2½ pounds | boneless chicken thighs, cut into bite-size pieces |
| Salt | |
| freshly ground black pepper | |
| 2 tablespoons | vegetable oil |
| 2 medium | Yukon Gold potatoes, cut into bite-size pieces |
| 2 medium | carrots, cut into bite-size pieces |
| 2 small | kohlrabi, peeled and cut into bite-size pieces |
| 1 medium | yellow onion, cut into bite-size wedges |
| 1 tablespoon | minced garlic |
| 1 teaspoon | minced fresh ginger |
| 1 cup | sake |
| 2 cups | chicken stock |
| 3 tablespoons | gochujang, (Korean red pepper paste) |
| 1 tablespoon | red pepper flakes |
| 2 tablespoons | soy sauce |
| 1 tablespoon | sugar |
| Thinly sliced scallions, for garnish, (optional) | |
| Cooked white rice, for serving, (optional) | |
1. Season chicken with salt and pepper. Set a large Dutch oven over medium-high heat. Once hot, add oil, then lay in chicken, skin-side down. Sear until golden brown, 5 minutes per side. Remove from pot and set aside.
2. Stir potatoes, carrots, kohlrabi, onions, garlic and ginger into pot. Add sake, increase heat to high and cook, scraping up brown bits from bottom of pot, until alcohol burns off, about 4 minutes. Stir in stock, gochujang, red pepper flakes, soy sauce and sugar. Bring to a simmer, then reduce heat to medium.
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3. Return chicken to pot. Continue to simmer until chicken is cooked through and vegetables are very tender, about 15 minutes more. Garnish with scallions, if you like. Serve alone or with white rice.
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