Spicy Gochujang Chicken and Potato Pot Pie

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Cut the chicken breast into 2 cm pieces. Peel the potatoes and cut them into

2. 2

   5 cm cubes. Finely chop the onion, tomatoes, and garlic.

3. 3

   Place the potatoes in a saucepan, cover with water, and boil for 7–9 minutes until just tender but not falling apart. Drain well and set aside.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Add the chicken and cook for 4–5 minutes, stirring regularly, until lightly browned. The chicken does not need to be fully cooked at this stage. Transfer it to a plate.

5. 5

   Add the onion to the same skillet with a small splash of water. Cook for 4 minutes until softened, then add the garlic and cook for 30 seconds.

6. 6

   Add the chopped tomatoes, gochujang, sugar, 2 g of the salt, and 2 g of the black pepper. Simmer for 8–10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

7. 7

   Return the chicken to the skillet and fold in the drained potatoes. Simmer for 3 minutes. Stir in the finely grated lemon zest and 15 ml of lemon juice, then remove the skillet from the heat. If necessary, transfer the filling to a medium baking dish.

8. 8