Korean Spicy Braised Chicken

Adapted from www.maangchi.com

Version 1

Made with SKINLESS CHICKEN thighs and added Kabocha squash (Japanese pumpkin).

Version 2

Made with SKINLESS, BONELESS TURKEY thighs and used The Little Potato Compay brand Terrific Trio potatoes (red, yellow and blue potatoes) with Kabocha squash (Japanese pumpkin).

Both versions of this recipe are equally delicious. I doubled the recipe so I can eat it all week long. I love it that much and it is so easy to make. Just dump all ingredients in one pot and cook. The sauce becomes thicker as it sits in refrigerator. So simple and so delicious. This is Korean homestyle comfort food at its best. Maangchi's recipe uses entirely potatoes, but I decided to use half potatoes and half Kabocha squash (or you can use acorn squash or Delicata squash). Instead of cooking the stew right away, I marinade the meat and onions overnight with the sauce so the flavor will penetrate through the meat (my daughter's idea).

Here is my version of Maangchi's recipe:

4 pounds skinless chicken thighs (about 12 thighs) OR
3-1/2 pounds skinless turkey thighs (about 6 thighs)

1-1/2 large yellow onion, thickly sliced and separated (1:1.2 pounds)
1/2 cup Bragg Liquid Aminos or any low-sodium soy sauce (4.6 ounces)
1/2 cup finely minced garlic, about 1 head (2.5 ounces)
1/2 cup Korean coarse hot pepper flakes (1.6 ounces)
1/2 cup Korean hot pepper paste (5.4 ounces)
2 tablespoons natural cane sugar (1.0 ounce)
2 tablespoon sesame oil (0.6 ounce)
2 pounds red or Yukon gold potatoes, peeled and cut into large chunks OR 2 pounds Little Potato Company brand Terrific Trio potatoes (red, yellow and purple), unpeeled

2 pounds Kabocha squash, cut into large chunks

2 jalapeno chilies, thinly sliced with seeds (2.4 ounces)

2 stalks green onion, thinly sliced

Remove all visible fat from the chicken thighs or turkey thighs.

If using chicken thighs, cut each chicken thigh in half vertically along the thigh bone to get two pieces from each thigh. If using turkey thighs, remove the bone from each thigh and cut each thigh meat into 6 pieces.

In a very large mixing bowl or an 8-quart stock pot, combine the meat and onions. Set aside.

In a separate small bowl, combine the liquid aminos, garlic, pepper flakes, pepper paste, sugar and sesame oil. Stir well to combine into a thick paste. Rub the entire paste into the meat and onions. Cover bowl with plastic wrap or place lid on stock pot and refrigerate overnight to marinate.

The next day, transfer meat and onions into an 8-quart stock pot (if it is not already in one). Add 4 cups of cold water. Stir well to combine.

Ready for cooking. Cooking time will vary with chicken and turkey:

If you are cooking with chicken, bring to a boil over high heat. When mixture comes to a boil, reduce heat to a simmer and continue to cook, covered, for about 20 minutes, stirring occasionally. Add the potatoes and continue to cook, covered, for another 15 minutes, stirring occasionally. Add the Kabocha squash and jalapeno chilies. Continue to cook until potatoes and squash are knife tender, about 15 minutes.

If you are cooking with turkey, bring to a boil over high heat. When mixture comes to a boil, reduce heat to a simmer and continue to cook, covered, for about 50 minutes, stirring occasionally. Add the potatoes and continue to cook, covered, for another 15 minutes, stirring occasionally. Add the Kabocha squash and jalapeno chilies. Continue to cook until potatoes and squash are knife tender, about 15 minutes.

If made ahead of time, let stew cool completely before transferring stew to an airtight container and refrigerate. Rewarm serving-size portions at a time. Transfer stew to a serving dish and sprinkle generously with green onions.

Yields 8 to 10 servings