Hunan-style Spicy Chicken Stew

Ingredients

While the original Georgian Chakhokhbili is a tomato-based stew with a milder flavor profile, the Hunan-style Spicy Chicken Stew takes inspiration from Hunan cuisine, known for its fiery and bold flavors. The adaptation incorporates Hunan spices such as chili peppers, garlic, and ginger to create a dish that is rich in heat and complexity. The original dish's herbs and spices are replaced with Hunan-specific ingredients, resulting in a distinctively spicy and aromatic chicken stew. We alse have the original recipe for Chakhokhbili, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 red chili peppers, thinly sliced 2 red chili peppers, thinly sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon chili bean paste 1 tablespoon chili bean paste
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large wok or deep skillet over medium-high heat.
2. 2.
   Add the minced garlic, grated ginger, and sliced chili peppers. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the chicken pieces to the wok and cook until they are lightly browned on all sides.
4. 4.
   Stir in the sliced bell peppers and onion, and continue to cook for another 2-3 minutes until the vegetables are slightly softened.
5. 5.
   In a small bowl, whisk together the soy sauce, rice vinegar, chili bean paste, cornstarch, and chicken broth until well combined.
6. 6.
   Pour the sauce mixture into the wok and stir well to coat the chicken and vegetables.
7. 7.
   Reduce the heat to low, cover the wok, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces to ensure even cooking and tenderness.
• Chili peppers — Adjust the amount of chili peppers according to your spice tolerance. Remove the seeds for a milder heat.
• Chili bean paste — Look for authentic Hunan chili bean paste for an authentic flavor. If unavailable, substitute with a combination of chili paste and fermented black beans.

Tips & Tricks

• For an extra kick of heat, add a pinch of ground Sichuan peppercorns to the stew.
• Serve the Hunan-style Spicy Chicken Stew with steamed rice or noodles to balance the spiciness.
• Adjust the amount of chili peppers and chili bean paste according to your preferred level of spiciness.
• Marinate the chicken in soy sauce and ginger for 30 minutes before cooking to enhance the flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Hunan-style Spicy Chicken Stew hot, garnished with fresh cilantro. Accompany it with steamed rice or noodles to complement the flavors and provide a satisfying meal.

Presentation advice

Present the Hunan-style Spicy Chicken Stew in a deep bowl, allowing the vibrant colors of the chicken and vegetables to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.