A hearty stew is packed with tender chicken and bold, spicy flavors that will warm you up on any chilly day. It’s a comforting dish perfect for sharing with family and friends around the table.
Prep Time15 min
Cook Time31 min
Total Time46 min
Difficulty
Medium
Tips For Perfect Results
Use bone-in chicken pieces for more flavor and a richer broth.
Simmer the stew gently to keep the chicken tender and juicy.
Adjust the amount of chili paste or powder to control the heat level to your liking.
Ingredients
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Why Everyone Loves This Recipe
This dish offers a perfect balance of spicy, savory, and slightly sweet flavors that warm you up from the inside. The tender chicken soaks up the rich sauce, making every bite deeply satisfying. It’s a comforting meal that’s great for sharing with family or friends.
Step 1
Combine together the soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl to make the marinade. Heat a tablespoon of vegetable oil in a large pot over medium heat. Add the chicken and cook it until it’s nicely browned all over, which should take about 10 minutes. Once browned, toss the chicken in the marinade so it’s well coated.
Step 2
Add a bit more oil to the pot if needed, then throw in the carrots, potatoes, leek, and onion. Cook everything together, stirring occasionally, until the onion becomes soft and translucent—around 10 minutes. Stir in the habanero pepper and cook for another minute until you can really smell its aroma.
Step 3
Pour in some water, then add the chicken and any leftover marinade back to the pot. Bring the stew to a boil, then lower the heat and let it simmer. Keep an eye on it and add a little more water if it looks too thick. Let everything cook until the vegetables are tender, about 10 minutes, and then it’s ready to enjoy.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Tips
Serve this stew hot with steamed white rice to help balance the spiciness. You can also add a side of pickled vegetables or a simple green salad to add freshness and texture to the meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. This stew also freezes well for up to 2 months.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and can add more flavor and tenderness to the stew.
How spicy is this recipe, and can I adjust the heat?
It’s moderately spicy due to the habanero and gochujang. You can reduce or omit the habanero for less heat.
What can I use if I don’t have gochujang?
You can substitute with a mix of miso paste and chili paste, but the flavor will be slightly different.
Can I prepare this stew in advance?
Yes, it tastes great reheated and the flavors often deepen after resting overnight.
Is it okay to use less water if I want a thicker stew?
Yes, adjust the water to your preferred consistency, adding more if it gets too thick.
Can I add other vegetables to the stew?
Absolutely, vegetables like zucchini or mushrooms can be added based on your preference.
What can I serve this stew with?
It pairs well with steamed rice or noodles to balance the spicy flavors.
How long should I marinate the chicken for best flavor?
Tossing the chicken in the marinade right after browning is sufficient; no long marination needed.
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