red wine & gochujang braised chicken
ingredients
- chicken thighs
- stock or chicken/vegetable bouillon - concentrate is best
- white onion x2
- garlic
- gochujang 2 tbsp
- tomato paste 4 tbsp
- pickled jalapenos - 11oz or 300g can
- red wine - pinot noir or similar
- smoked paprika
seasoning mix
- salt
- black pepper
- cumin 2 tbsp
- oregano 2 tbsp
- thyme 2 tbsp
- olive oil
directions
butterfly chicken and toss in oil and seasoning mix. brown until crisp in pan over high heat. set aside and reserve the drippings for sauteing the onions.
cut the onions into half-moon slices. saute in pot with garlic until translucent. add pickled jalapenos and let mix. add smoked paprika, tomato paste, and gochujang until rust colored. deglaze with red wine and let simmer for 5 minutes. add the chicken back to the pot and add enough chicken stock or bouillon and water until it barely covers the chicken. simmer until the chicken is tender, about 20 minutes. the liquid in the pan should reduce considerably, but not entirely. remove chicken and shred. return shredded chicken to the pot and mix.
you can serve this with finely diced red onions, crema or sour cream, and sliced avocado. we ate this with tortillas one day and biscuits another, however it would go great with rice as well.
about this recipe
this came about as a result of first setting out to do salmon tacos, only to find that salmon was prohibitively expensive. then I figured we could do drunk chicken tacos, but we got this salsa verde that had other stuff in it and tasted overwhelmingly like plastic. so this was the third option and improvised on the fly. it tastes really good reheated, too.