Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 600 grams boneless, skinless chicken thighs with 3 tablespoons gochujang, 0.25 cup fresh lime juice, 4 cloves minced garlic, 1 tablespoon grated fresh ginger, 2 tablespoons chopped fresh cilantro, 1 tablespoon brown sugar, and 0.5 teaspoon salt, then ensure the chicken is thoroughly coated and refrigerate for a minimum of 12 hours, and preferably up to 2 days, allowing the fermented marinade flavors to deeply develop.

2. 2

   Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat, then remove the chicken thighs from the marinade, reserving any excess marinade, and pat the chicken dry with paper towels.

3. 3

   Sear the chicken thighs for 5 to 7 minutes on each side until deeply browned and slightly caramelized, then remove the seared chicken from the skillet and set it aside on a plate.

4. 4

   Add 1 chopped large onion and 1 chopped red bell pepper to the same skillet, sautéing them for 8 to 10 minutes until they are softened and lightly browned, making sure to scrape up any flavorful browned bits from the bottom.

5. 5

   Pour in the reserved marinade, 1 cup chicken broth, 1 teaspoon ground cumin, and 0.5 teaspoon smoked paprika, stirring well and bringing the mixture to a gentle simmer.

6. 6

   Return the seared chicken thighs to the skillet, reduce the heat to low, cover the skillet, and allow the chicken to cook for 20 to 25 minutes, or until it is completely cooked through and fork-tender.

7. 7

   Remove the lid, increase the heat slightly, and simmer the sauce uncovered for 5 to 7 minutes, stirring occasionally, allowing the sauce to thicken to your desired consistency.

8. 8

   Garnish generously with 0.25 cup fresh cilantro before serving this flavorful Frango Fermentado with rice or farofa.