This is a twist on the very popular Jamaican brown stew chicken recipe.
KOREAN INSPIRED STEW CHICKEN
Description
This flavorful stew combines tender chicken thighs with a bold blend of spices, Korean pepper flakes, and gochujang paste for a savory, spicy kick. Simmered with hearty vegetables like potatoes, carrots, and tomatoes, and infused with aromatic herbs and whole spices like star anise and bay leaves, this dish delivers a rich, complex taste. Perfectly balanced with a hint of sweetness from brown sugar, this stew is a comforting fusion of global flavors, ideal for a satisfying and warming meal.
INGREDIENTS
Instructions
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I chopped each thighs in two and remove the skin( this is optional)
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Trim excess fat from chicken and wash in water with white vinegar. In a small bowl combine all the dry ingredients and mix well to combine. Season chicken with all the combine dry seasonings, as well as the gochujang paste, and the soy sauce. Season well, cover and marinade at least hour. Heat oil on medium heat, add brown sugar , stir for 2 minutes, add star anise, whole cloves and bay leaves , cook for 2 minutes, stirring constantly, add ginger and stir well, cook for 1 minute, add chicken pieces and cook for 12 minutes uncovered, flipping the pieces at the halfway point. Add garlic and stir well to combine, add onions, stir to combine , cover and cook for 30 minutes without any liquid, letting the chicken cook in its own juices, stirring at every 10 minutes , making sure there is no sticking or burning. After the 30 minutes, add tomatoes and bell peppers, stir well to combine, add potatoes and carrots, with ½ cup of hot water, cover and cook for 20 minutes.
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