Flavoured with an aromatic blend of miso, soy sauce, spices and honey, this is a chicken and potato stew, Korean style. Perfect for packing some serious flavour into your dinner, this authentic supper is one of chef and author Jordan Bourke's favourite midweek meals.
- Heat 1 tsp vegetable oil in a large, heavy based saucepan over a high heat until hot. Add in the chicken and fry until browned on all sides. Carefully pour away any excess oil.
- In a bowl combine the miso paste, paprika, crushed chillies, soy sauce, garlic and honey. Add the mixture to the pan with 400ml water. Stir to combine, cover and bring to a boil, then turn down the heat and simmer gently for 5 mins.
- Add the potatoes, onions, carrots, green pepper and most of the red chillies. Bring to a boil again, then reduce the heat and simmer for 20-25 mins until you can spear the potato and carrot easily with a sharp knife. Stir in the sesame seed oil and cook for another minute.
- Divide the stew between 6 bowls and serve with the rice. Scatter over the remaining chillies, spring onion and sesame seeds to garnish.
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This delicious recipe was created by chef and author Jordan Bourke and is part of our Tesco Dinner Tonight series, which shows you how to make quick and easy midweek meals. You can watch the full video recipe here.