Dakjjim (Korean Chicken Stew)

Ingredients

• yellow onion, finely chopped
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• tablespoon sminced garlic
• tablespoon sesame oil
• teaspoon ground black pepper
• chicken thighs, trimmed and cut into thirds
• yellow onions, slice d into 1/2-inch rings
• quart swater
• carrots, cut into 1-inch chunks
• jalapeno peppers, slice d into 1/2-inch-thick rings

Instructions

1. 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.
2. 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.

Tips

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary. For a less-spicy version, remove the jalapeno seeds, but keep the pepper for added flavor and texture.