KOREAN SPICY BRAISED CHICKEN AND POTATOES
This Korean chicken stew is simple and easy to make with very little hands-on time. Simmering makes the chicken incredibly tender and the sauce has a spicy kick. This isn't a dish you'd normally order in a restaurant, but it is Korean home cooking at its best. Serve it over white rice with an extra scoop of sauce for an easy and comforting meal.
Ingredients:
2 pounds chicken breasts cut into large pieces*
1 large carrot, peeled and cut into 2-inch pieces
2 onions, cut into large chunks
2 large potatoes, cut into large chunks
4 cloves garlic, finely chopped
2/3 cup soy sauce
1/3 cup water
3 Tbsp hot pepper paste
1 Tbsp red pepper flakes
Preparation:
In a large pot over medium-high heat, combine chicken, carrot, onions, and potatoes.
In a separate bowl, mix garlic, soy sauce, water, hot pepper paste, and red pepper flakes.
Pour mixture over chicken and vegetables in pot and bring to a boil.
Reduce heat to low and simmer for 40 minutes, until sauce has thickened.
This Korean chicken stew is simple and easy to make with very little hands-on time. Simmering makes the chicken incredibly tender and the sauce has a spicy kick. This isn't a dish you'd normally order in a restaurant, but it is Korean home cooking at its best. Serve it over white rice with an extra scoop of sauce for an easy and comforting meal.
Ingredients:
2 pounds chicken breasts cut into large pieces*
1 large carrot, peeled and cut into 2-inch pieces
2 onions, cut into large chunks
2 large potatoes, cut into large chunks
4 cloves garlic, finely chopped
2/3 cup soy sauce
1/3 cup water
3 Tbsp hot pepper paste
1 Tbsp red pepper flakes
Preparation:
In a large pot over medium-high heat, combine chicken, carrot, onions, and potatoes.
In a separate bowl, mix garlic, soy sauce, water, hot pepper paste, and red pepper flakes.
Pour mixture over chicken and vegetables in pot and bring to a boil.
Reduce heat to low and simmer for 40 minutes, until sauce has thickened.
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