Korean chicken and potato stew recipe

  • Serves 6
  • 10 mins to prepare and 40 mins to cook
  • 619 calories / serving
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add

Flavoured with an aromatic blend of miso, soy sauce, spices and honey, this is a chicken and potato stew, Korean style. Perfect for packing some serious flavour into your dinner, this authentic supper is one of chef and author Jordan Bourke's favourite midweek meals.

  1. Heat 1 tsp vegetable oil in a large, heavy based saucepan over a high heat until hot. Add in the chicken and fry until browned on all sides. Carefully pour away any excess oil.
  2. In a bowl combine the miso paste, paprika, crushed chillies, soy sauce, garlic and honey. Add the mixture to the pan with 400ml water. Stir to combine, cover and bring to a boil, then turn down the heat and simmer gently for 5 mins.
  3. Add the potatoes, onions, carrots, green pepper and most of the red chillies. Bring to a boil again, then reduce the heat and simmer for 20-25 mins until you can spear the potato and carrot easily with a sharp knife. Stir in the sesame seed oil and cook for another minute.
  4. Divide the stew between 6 bowls and serve with the rice. Scatter over the remaining chillies, spring onion and sesame seeds to garnish.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

This delicious recipe was created by chef and author Jordan Bourke and is part of our Tesco Dinner Tonight series, which shows you how to make quick and easy midweek meals. You can watch the full video recipe here.

  • Ingredients

  • 1 tsp vegetable oil
  • 750g pack chicken thighs
  • 3½ tbsp miso paste
  • 1 tsp sweet smoked paprika
  • 1 tsp crushed chillies
  • 2½ tbsp soy sauce
  • 5 garlic cloves, crushed
  • 1 tbsp honey
  • 2 large potatoes, peeled and cut into 5cm chunks
  • 2 red onions, cut into thick wedges
  • 2 carrots, peeled and cut into thick chunks
  • 1 green pepper, seeded and cut into thick chunks
  • 2 red chillies, seeded and finely sliced
  • 1 tbsp toasted sesame seed oil
  • 450g rice, cooked according to pack instructions
  • 2 spring onions, sliced on the diagonal (to serve)
  • 2½ tsp roasted sesame seeds (to serve)
  • Energy 2605kj 619kcal 31%
  • Fat 23g 33%
  • Saturates 7g 36%
  • Sugars 8g 9%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 82.6g Protein 26.1g Fibre 4.4g

Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.