Stewed Korean Chicken Thighs are an easy weeknight meal that will quickly become a family favorite when you are craving Asian take-out. Plus the leftovers are absolutely delicious for lunch the next day when the flavors have even more time to soak into the chicken.
For a long time I have been pretty obsessed with Korean flavors. I love the mix of sweet and spicy flavors and always wondered what the secret sauce was so I could recreate it at home. Turns out one of the secrets of delicious Korean food is a chili paste called gochujang, which is a sweet, spicy, and savory paste made of fermented red chilies, sticky rice, and soy beans. It may sound a little out of your comfort zone, but I promise it's delicious. Plus as Korean flavors become more popular, I am able to find it in my local grocery stores in the Asian section. (If you can't find it, you can order it on Amazon.)
To make this an easy weeknight meal, I usually try to toss the chicken into the marinade in the morning so it will be ready to go when dinner time comes around. Then when it's time for dinner, I just toss the chicken into the pot and get some rice or quinoa cooking. Since I am always trying to sneak in some extra veggies, I usually either steam or roast some broccoli as well to add to the dish. In about 30 minutes, dinner is ready and if your family is anything like ours, everyone will be going back for seconds so you may want to consider doubling up the recipe.
These Stewed Korean Chicken Thighs really are an easy and incredible tasty dinner that is just as good, if not better, than take-out.
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