Easy Spicy Chicken Stew

A comforting and flavorful chicken stew with a spicy kick, perfect for weeknight dinners or cozy gatherings.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Korean

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound chicken, cut into pieces Bone-in, skin-on or boneless chicken can be used.
2 medium potatoes, chopped
2 medium carrots, sliced
1 tablespoon gochugaru (Korean red pepper flakes) Adjust amount based on spice tolerance.
2 tablespoons soy sauce Tamari can be used for a gluten-free option.
2 cloves garlic, minced
1 inch ginger, minced
1 medium onion, chopped
3 cups water
1 tablespoon sesame oil Can be substituted with vegetable or olive oil.
to serve optional rice or noodles For serving the stew.

Method

Cooking

In a large pot, heat sesame oil over medium heat. Add chopped onion, garlic, and ginger, and sauté until fragrant.
Add the chicken pieces and cook until they are browned.
Stir in gochugaru, soy sauce, and water.
Add potatoes and carrots to the pot.
Cover and let it simmer on low heat for about 30-40 minutes, or until the chicken is tender and the sauce is rich.
Serve hot with rice or noodles.

Notes

Leftover stew can be stored in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze it for up to 3 months. Ensure chicken is cooked through by checking it reaches an internal temperature of 165°F (75°C).