Spicy Korean Braised Chicken Stew

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, sliced 1 onion, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 2 tablespoons rice wine or mirin 2 tablespoons rice wine or mirin
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 potatoes, peeled and cut into chunks 2 potatoes, peeled and cut into chunks
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 4 green onions, chopped (for garnish) 4 green onions, chopped (for garnish)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant.
4. 4.
   In a small bowl, whisk together the gochujang, soy sauce, honey, and rice wine. Add this mixture to the pot and stir well to combine.
5. 5.
   Return the chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 30 minutes.
6. 6.
   Add the potatoes, carrots, and red bell pepper to the pot. Cover and continue to simmer for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7. 7.
   Season with salt and pepper to taste. Garnish with chopped green onions before serving.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in and skin-on chicken pieces. This will add richness to the stew and prevent the meat from drying out during cooking.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of gochujang in the recipe.
• Feel free to add other vegetables of your choice, such as mushrooms or zucchini, to customize the stew to your liking.
• Serve the stew with steamed rice or Korean glass noodles for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Adjust the cooking time based on the size of your chicken pieces to ensure they are fully cooked.

Serving advice

Serve the Spicy Korean Braised Chicken Stew hot in individual bowls. Garnish with chopped green onions for a pop of color and freshness. Accompany it with steamed rice or Korean glass noodles to soak up the flavorful sauce.

Presentation advice

Present the Spicy Korean Braised Chicken Stew in a rustic and inviting manner. Use a deep bowl or plate to showcase the vibrant colors of the stew and its hearty ingredients. Sprinkle some additional chopped green onions on top for an appealing touch.