chicken potato stew

This easy Dakdoritang features tender pieces of chicken, potatoes, and carrots braised in a spicy and savory chili sauce. Served over a bowl of rice, this Korean chicken stew is incredibly comforting yet so easy to make, and the best way to spice up your dinner rotation!

Easy Dakdoritang (Spicy Korean Chicken Stew)

chicken

onion

(500 grams) potatoes

(100 grams) carrot

water (anchovy stock, dashi,

green onion and chili pepper (sliced)

sesame seeds (optional,

tbsp Gochugaru (Korean chili flakes) (or to taste)

soy sauce

garlic (minced)

tbsp honey (or sugar)

tbsp Gochujang (Korean chili paste)

tsp black pepper

[Optional] Bring a large pot of water to a boil. Parboil the chicken for 2 minutes, rinse under cold water, and pat dry. This process will remove the smell, excess oil, and impurities from the chicken.

Combine all sauce ingredients in a bowl. In a large pot over medium heat, add chicken and onion and pour the sauce on top. Toss well to coat and cook for 2 minutes.

Add water and stir to combine. Cover and boil for about 15 minutes, stirring occasionally. Stir in potatoes and carrots, cover, and cook for another 10 minutes.

Remove cover, add green onion and chili pepper, and cook for an additional 5 minutes, or until the stew is thickened to your liking.

Garnish with sesame seeds and fresh green onions if you prefer, and serve over a bowl of steamed rice. Enjoy!

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Top 1 chicken potato stew recipes from across the web

The most viewed chicken potato stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Dakdoritang (Spicy Korean Chic...

The most viewed chicken potato stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine