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Korean chicken and potato stew recipe

Korean chicken and potato stew recipe

31 ratings

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. See method

  • Serves 6
  • 10 mins to prepare and 40 mins to cook
  • 619 calories / serving
  • Dairy-free

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)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • 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

Method

  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.

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