Red Pepper Chicken & Potato Stew
Bone-in chicken pieces braised in a fiery gochugaru-spiked sauce with chunks of potato, carrots, and onion until everything is melt-in-your-mouth tender. The sauce clings to each piece with a spicy-sweet glaze that begs you to soak up every last drop with a bowl of hot rice.
Ingredients
- 2 lbs bone-in chicken pieces (thighs and drumsticks work best)
- 3 medium potatoes, peeled and cut into large chunks
- 2 medium carrots, peeled and cut into thick rounds
- 1 large onion, cut into thick wedges
+ 12 more ingredients
Instructions
Cut the chicken pieces into manageable sizes if needed, and trim excess skin and fat. Rinse and pat dry.
In a small bowl, combine the gochugaru, soy sauce, gochujang, sugar, rice wine, minced garlic, ginger, and sesame oil. Stir into a smooth paste.
Place the chicken pieces in a large, heavy-bottomed pot or Dutch oven. Pour the sauce mixture over the chicken and toss to coat every piece evenly.
Add the potatoes, carrots, and onion wedges around and on top of the chicken.
Pour in 2 cups of water. Bring to a boil over high heat, then reduce to medium-low and cover.
Simmer for 40-45 minutes, stirring gently every 10-15 minutes so the bottom does not scorch. The chicken should be cooked through and the potatoes fork-tender.
In the last 5 minutes, add the green onion pieces and sliced chili pepper if using. Adjust seasoning with more soy sauce or sugar to your preference.
Transfer to a shallow serving bowl, sprinkle with sesame seeds, and serve piping hot with steamed white rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI