A Hot Red Mess

For a long time, I've wanted to experiment with saurkraut-laden Polish dishes and use a different cabbage preparation, kimchi.  The problem is, these dishes are already perfect as they are, and I don't want to offend various family members.  Most saurkraut dishes also involve kielbasa, which is a very distinct flavored sausage.  Kielbasa shines in a sea of saurkraut, or mass of white starch.  Kielbasa isn't meant for flavor competition.

My first attempt for experimentation is with a classic dish that I showcased last year after an infuriating episode of Next Food Network Star.  It's something I grew up with; a soul-warming combination of kielbasa stewed in a pot of saurkraut, apples, and potatoes.  This time, I decide to use chicken legs instead of kielbasa, throw in an asian pear, and substitute kimchi for saurkraut.

To begin, brown a couple pounds of chicken legs in a dutch oven, in batches if necessary.  While they are browning, dice a pound of white, waxy potatoes, a green apple (or golden delicious), and an Asian pear.  Once the chicken legs are properly browned, stir in the produce, and a couple cups of kimchi.  Maybe more kimchi depending on personal taste, maybe less.  Finish the pot with a cup of chicken stock (or water).  Bring to a simmer, then cover and cook on low heat for an hour.

Unveil the pot to find a hot red mess.  The devilish kimchi will have converted everyone else in the pool to the same spicy color.  It may not be pretty, but it's delicious.

Comments

[Tatiana]

I don't know what you are talking about. Looks delicious!