- Marinade:
- 1 yellow onion, finely chopped
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- Stew:
- 12 chicken thighs, trimmed and cut into thirds
- 2 yellow onions, sliced into 1/2-inch rings
- 3 quarts water
- 4 carrots, cut into 1-inch chunks
- 2 jalapeno peppers, sliced into 1/2-inch-thick rings
- Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper in a large bowl to make marinade. Add chicken thighs; soak for at least 20 minutes.
- Spread onion rings on the bottom of a large pot. Place chicken thighs, with some of the marinade, on top. Pour in water to fill the pot halfway. Bring to a boil; reduce heat to medium-low and cook until chicken thighs are tender, about 1 hour 30 minutes. Add carrots and jalapeno peppers. Cook until carrots are soft, about 30 minutes more.
10/20/2019
recipepes.com
dakjjim (korean chicken stew), recipe
PT15M
PT1H
5
455 calories
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