Hot Braised Chicken

5 from 1 vote

Hot braised chicken thighs on the stove in a Dutch Oven with Gochujang are delicious. Fork tender with a spicy sauce and potatoes, chicken breasts work too.

Prep Time15

Cook Time40

Course: Entree

Cuisine: American, Japanese

Keyword: chicken thighs, dutch oven, hot, spicy, stove

Servings:

Author: Justine

Equipment

1 dutch oven
1 Bowl

Ingredients

2 lbs. chicken thighs boneless skinless preferred
2 onions quartered
3 potatoes peeled, cut into large chunks (optional)
1 tbsp sugar
1/4 c soy sauce
1/4 c hot pepper paste like Gochu Jang
3 tbsp hot pepper flakes
1/4 c minced garlic

Instructions

** If using whole pieces with skin, you should heat pan over medium high heat first with a few tbsp of olive oil and brown the skin. Set aside to cool just a bit and then proceed with next steps below.
Cut boneless skinless thighs in half width wise. In a bowl mix together all seasoning ingredients together so it creates a sort of paste. Add thighs and quartered onions into bowl and mix so everything is well coated.
Over medium high heat in a Dutch Oven or deep pot add coated contents of bowl and brown meat on all sides. Then add 2 cups of water and bring to a boil. Then add meat and onions into slowly boiling water and cook for 20 minutes.
Peel potatoes and cut into very large bite size chunks. After the initial 20 minute cook time add potatoes into the pot. Cover the pot with a lid and lower heat to medium and braise for another 20 minutes.
Open the lid, turn heat up so it is consistently boiling so the liquid can thicken to your liking. Serve garnished with chopped green onions, diced tomatoes or finely diced green peppers for additional heat.

Nutrition