Tacohuaco

Spicy braised chicken

Dairy freeNo refined sugar

120 min

Klatzlandian
cuisine
Korean
cuisine
SpicyBraisingLunchDinnerCrowd

Inspired by the bold and spicy flavors of Korean cuisine, this braised chicken recipe has become a staple in our home. Traditionally, Korean braised chicken (dakbokkeumtang) is simmered in a flavorful sauce made with gochugaru (Korean chili flakes), soy sauce, garlic, and sometimes oyster sauce for added depth. We’ve adapted the recipe to use ingredients we normally have in our pantry, like dried Mexican chiles — chiles de árbol and guajillo — while still keeping the Korean vibe by using soy sauce and oyster sauce.

This recipe produces tender, flavorful chicken with bright and spicy sauce and lots of vegetables. It’s also a great way to use a whole chicken in a single dish.

Keywords: dakbokkeumtang

Ingredients

Yields 10 portions

  1. 1 kg of potatoes
  2. 3 carrots
  3. 3 tomatoes
  4. 1 onion
  5. 1 fresh jalapeño
  6. 5 cloves of garlic
  7. 1 whole chicken
  8. olive oil
  9. 5 dry chiles de árbol
  10. 2 dry guajillo chiles
  11. 2 teaspoons of soy sauce
  12. 2 teaspoons of oyster sauce
  13. 1 tablespoon of maple syrup or 2 tablespoons of coconut sugar
  14. salt
  15. 1 l of water
    hot

Warnings

  1. Soy sauce is likely not gluten-free and contains wheat.

You will need

  1. Dutch oven
  2. Blender

Directions

  1. Prepare the vegetables.
    Potatoes and carrots: peel, and cut into large chunks. Tomatoes: remove cores, and cut into medium dice. Onion: peel, halve, and cut into 1/2 cm slices. Jalapeño: halve lengthwise, remove the seeds, and thinly slice.
    Garlic: peel.

  2. Rinse the chicken in cold water. Cut it into pieces: wings, drumsticks, thighs, then split the breast into several smaller parts.
  3. Cover the bottom of the Dutch oven with olive oil, and heat it on medium-high heat.
  4. Brown the chicken on all sides.
  5. While the chicken is browning, prepare the seasoning paste.
  6. Mix in a blender garlic, 5 dry chiles de árbol, 2 dry guajillo chiles, 2 teaspoons of soy sauce, 2 teaspoons of oyster sauce, 1 tablespoon of maple syrup or 2 tablespoons of coconut sugar, and 1/2 cup of water.
  7. Pour the seasoning paste into the Dutch oven, add salt, and cook covered on medium-low heat for about 20 minutes.
  8. Add potatoes, carrots, tomatoes, onions, jalapeño, hot water (it should almost cover the food), increase the heat to medium-high, and bring to a boil.
  9. Reduce the heat to medium, and simmer covered, stirring occasionally, for about 15 minutes, until all the vegetables are ready.

Notes & tips

The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.

This recipe is inspired by the Netflix’s Korean fried chicken rhapsody show and the spicy braised chicken recipe from Aaron Huh’s book “Simply Korean: Easy recipes for Korean favorites that anyone can make”.

Explore ingredients

Ingredients explorer

NameKindSeasonContains
CarrotVegan
ChickenPoultry
ChileVegan
Chile de árbolVegan
Coconut sugarVegan
GarlicVegan
JalapeñoVegan
Maple syrupVegan
Olive oilVegan
OnionVegan
Oyster sauceFish
PotatoVegan
SaltVegan
Soy sauceVeganGluten
TomatoVegan
June
July
August
September
WaterVegan

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