Spicy Texan Chicken Stew

Ingredients

In this Texan adaptation, the traditional Korean flavors of Dakbokkeumtang are infused with Texan spices and ingredients. The original dish typically uses Korean chili paste (gochujang) for heat, but in this Texan version, we incorporate chili powder and paprika to give it a smoky and spicy kick. Additionally, we enhance the richness of the stew by using a tomato base, which is a common ingredient in Texan cuisine. The Texan twist also includes serving the stew with warm cornbread, a staple in Southern cooking. We alse have the original recipe for Dakbokkeumtang, so you can check it out.

• 2 lbs (900g) chicken thighs, bone-in, skin-on 2 lbs (900g) chicken thighs, bone-in, skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 can (14 oz) diced tomatoes 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons chili powder 2 tablespoons chili powder
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon sugar 1 teaspoon sugar
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
3. 3.
   Stir in the diced tomatoes, tomato paste, chili powder, cumin, paprika, salt, black pepper, and sugar. Cook for 2-3 minutes to allow the flavors to meld together.
4. 4.
   Return the chicken thighs to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 45 minutes to 1 hour, or until the chicken is tender and cooked through.
5. 5.
   Remove the chicken thighs from the pot and shred the meat using two forks. Return the shredded chicken to the pot and stir to combine with the sauce.
6. 6.
   Serve the Spicy Texan Chicken Stew hot, garnished with fresh cilantro. Pair it with warm cornbread for an authentic Texan experience.

Treat your ingredients with care...

• Chicken thighs — For the best flavor and tenderness, use bone-in, skin-on chicken thighs. The bones add richness to the stew, and the skin helps keep the meat moist during cooking.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce or cayenne pepper to the stew.
• If you prefer a milder flavor, reduce the amount of chili powder and paprika.
• Serve the stew with a dollop of sour cream or a sprinkle of shredded cheddar cheese for added creaminess.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Feel free to customize the vegetables in the stew based on your preferences. Adding corn, carrots, or celery can add extra texture and flavor.

Serving advice

Serve the Spicy Texan Chicken Stew in deep bowls, allowing the rich sauce to surround the shredded chicken. Garnish with fresh cilantro for a pop of color and freshness. Serve with warm cornbread on the side to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, sprinkle some additional chili powder and paprika on top of the stew before serving. Place a sprig of fresh cilantro on each bowl for an elegant touch. Serve the stew in rustic ceramic bowls to embrace the Texan charm.