My husband said this was the best thing that I've made for him in the 13 years we've been married :) I did make the following changes, however: I had a whole roaster chicken, which I cut up and used for this recipe the wings, thighs, drumsticks and a few small pieces of breast (I used the whole breast for a different, non spicy recipe). I left the chicken pieces on the bone and trimmed the skin on them and then browned in batches in 1tbsp of canola oil. I removed the chicken and added the vegetables to the pan to soften, switching out the potatoes for 3 stalks of celery since I planned to serve this over rice. When the vegetables were soft I added Srirarcha (didn't have the gochujang but would like to try in the future) and the chili pepper flakes and stirred for a minute. I added the water and soy sauce then nestles the chicken pieces in the vegetables, covered and simmered for about 25 minutes, turning occasionally. I didn't add salt since I was using regular soy sauce. definitely a keeper, and am sure my hubby will insist I make it again. Will try the gochujang at some point too. As a note, my husband is from Nigeria and likes spicy food, usually adding hot sauce to everything and he didn't have to the way I made this, so note if you like spicy or want to reduce the heat :)
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My husband said this was the best thing that I've made for him in the 13 years we've been...