This recipe is a Filipino and Korean fusion stew that is so delicious, spicy and easy to make. The Korean stew, dakdoritang, is cooked in red chili pepper paste called gochujang while Filipino stew, chicken afritada, is cooked in tomato sauce and both are cooked along with potatoes, onions and carrots. However, there is a another version of chicken afritada where there is added pineapple which is actually my favorite chicken afritada with pineapple.
When I cooked the Korean chicken recipe for the first time it immediately reminded me of chicken afritada but a much spicier version. Since the Korean stew recipe is really spicy, adding pineapple in the recipe is a good idea because pineapple can neutralize the spiciness of the dish which make it more appealing to the majority of people. An idea came into my mind, why not combine these recipes in one and that is how my Chicken Stew with an Asian twist was born.
How To Make It?
1. In a big bowl, place the chicken and season with salt and pepper, then set aside.
2. In a small bowl, prepare the sauce mixture by combining water, soy sauce, rice wine vinegar, gochujang, red pepper flakes, sesame oil, honey, sugar and black pepper. Then set aside.
3. Peel and slice the potatoes, bell pepper and carrots into large chunks, mince the garlic, cut the green onions into 2 inch lengths, and grate the fresh ginger. Next, measure out the needed amount of sesame oil.
4. Once all of the ingredients are prepared, using a large deep skillet, heat the oil over a medium high heat. Add the onions and garlic and stir fry until softened, about 2 to 3 minutes. Add the chicken and cook, turning the chicken on each side once for about 2 minutes per side.
5. Then, add the sauce mixture and carrots into the skillet. Stir the sauce until the chicken is well coated. Cover and bring to a boil. Reduce the heat to medium, simmer for about 10 minutes.
6. Next, add the potatoes and bell pepper into the mixture, cover and cook for an additional 10 minutes, stirring occasionally. Uncover and continue to cook until the chicken and potatoes are tender and the sauce has thickened slightly for about 8 to 10 minutes.
7. Add the pineapple and green onions and cook for an additional 5 minutes.
8. Turn off the heat and serve the stew with steamed rice.
A recipe that is packed with flavors, healthy and a very satisfying meal. Try also my other chicken recipes, Chicken with Potatoes and Carrots Recipe: Filipino Chicken Afritada and Chicken with Tomato Sauce A La Puttanesca.
Chicken Stew With An Asian Twist
Ingredients
- 6 pcs. Chicken thighs
- 15 oz. can pineapple chucks drained
- 1 1/2 cup water
- 1/4 cup soy sauce
- 1 tbsp red pepper flakes
- 2 tbsp Korean Chili Paste (gochujang)
- 1 tbsp white sugar
- 1 tbsp honey
- 1/2 lb. golden potatoes petite quartered
- 5 pcs. carrots peeled and cut into large chunks
- 1 whole green bell pepper seeded and cut into large chunks
- 1/2 whole large red onion peeled and cut into large chunks
- 4 clove garlic peeled and minced
- 2 tbsp fresh ginger grated
- 2 stalk green onion cut into 2 inch lengths
- 1 tbsp olive oil
- 1 tbsp sesame oil
- salt and pepper to taste
Instructions
- In a big bowl, place the chicken and season with salt and pepper, then set aside.
- In a small bowl, prepare the sauce mixture by combining water, soy sauce, rice wine, gochujang, red pepper flakes, sesame oil, honey, sugar and a pinch of black pepper. Then set aside.
- Using a large deep skillet, heat the olive oil over a medium high heat. Add the chicken into the skillet and cook for about 1 to 2 minutes on each side. Stir in the onions, garlic and ginger stirring continuously for about 3 to 4 minutes.
- Then add the sauce mixture and carrots into the skillet. Stir the sauce until the chicken is well coated. Cover and bring to a boil. Reduce the heat to medium, simmer for about 10 minutes.
- Next, Stir the potatoes and bell pepper into the mixture and season with a pinch of salt and pepper. Cover and bring to a boil. Then reduce the heat to medium and and cook for an additional 10 minutes, stirring occasionally. Uncover and continue to cook until the chicken and potatoes are tender and the sauce has thickened slightly for about 8 to 10 minutes.
- Add the pineapple and green onions and cook for an additional 5 minutes.
- Turn off the heat and serve the chicken stew with steamed rice.
