Dakjjim (Korean Chicken Stew)

Name: Dakjjim (Korean Chicken Stew)
Total time: 175
Yield: 8
Ingredients: 1 yellow onion, finely chopped; ½ cup soy sauce; ½ cup brown sugar; 2 tablespoons minced garlic; 1 tablespoon sesame oil; 1 teaspoon ground black pepper; 12 chicken thighs, trimmed and cut into thirds; 2 yellow onions, sliced into 1/2-inch rings; 3 quarts water; 4 carrots, cut into 1-inch chunks; 2 jalapeno peppers, sliced into 1/2-inch-thick rings

Recipe by Leby from allrecipes.com

Dinner 3 Hr. 55 Mins.

Ingredients

8 servings

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1 yellow onion, finely chopped
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½ cup soy sauce
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½ cup brown sugar
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2 tablespoons minced garlic
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1 tablespoon sesame oil
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1 teaspoon ground black pepper

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12 chicken thighs, trimmed and cut into thirds
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2 yellow onions, sliced into 1/2-inch rings
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3 quarts water
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4 carrots, cut into 1-inch chunks
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2 jalapeno peppers, sliced into 1/2-inch-thick rings

Instructions

Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper in a large bowl to make marinade. Add chicken thighs; soak for at least 20 minutes.
Spread onion rings on the bottom of a large pot. Place chicken thighs, with some of the marinade, on top. Pour in water to fill the pot halfway. Bring to a boil; reduce heat to medium-low and cook until chicken thighs are tender, about 1 hour 30 minutes. Add carrots and jalapeno peppers. Cook until carrots are soft, about 30 minutes more.