Friday, March 2, 2012

Low Fat Spicy Korean Braised Chicken

Spicy Korean Braised Chicken
NOTE: This is a scheduled post.  We have friends in town so we'll be out and about a lot again!

One of our favorite Korean recipe blogs is Maangchi's site.  So far all the recipes we've tried from her site have been yummy.   This one was VERY spicy and yummy.

Just a note, this recipe uses a lot of gochujang which is not Dukan friendly but it's a great paste to cook with.  We've used it during Cruise and Consolidation in moderation with no effect to our weight.  Most of the recipes we've tried call for 1 T. of gochujang.  You can also use a chili paste available in your area and sweeten it with a little bit of natural sweetener...not too sweet though.

That aside, we both loved this recipe.  We cut down the amount of crushed red pepper used and it was still blazing hot!  We'll probably use only 1-2 T. of crushed red pepper next time....but if you love spicy food, use the recipe as is or use 1/2 c. of red pepper flakes like Maangchi does!

We added 2 small red potatoes for the male half of this couple since he's thin and can afford the calories, he just needs to keep his fat intake low for cholesterol purposes.

Serves 2-4 (depends if you're serving brown rice with this or not)
Prep time: 15 minutes
Cook time: 45 minutes to 1 hour

1 1/2 lbs. chicken thighs, boneless, skinless, fat removed, cut into bite sized pieces
1/4 c. soy sauce
1/4 c. garlic, minced
1/4 c. gochujang or your own hot pepper paste with a bit of natural sweetener
1/8 c. crushed red pepper (next time we'll use 1-2 T. only)
1 T. natural sweetener (we used Truvia)
1 lg. red onion, cut into chunks
2 stalks green onion, chopped

Mix soy sauce, hot pepper paste, garlic, pepper flakes and the natural sweetener in a pot.   Add chicken and onion, mix well.  Turn heat to medium-high, add two cups of water and mix again.  Bring to a boil for 20 minutes.  Turn heat down and let simmer for another 20 minutes.  If you are adding a potato in, add the potato now.  Stir every once in a while.  After the 40 minutes of cooking, cover your pot and let simmer for 20 more minutes.  Remove pot after the 20 minutes and let cook 3-5 minutes.  If you're not using a potato, you can use cornstarch to thicken your broth or you can eat as is.  Garnish with green onions and serve hot.

Enjoy...we sure did!

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