As a busy mom trying to put wholesome meals on the table each night, I’m always on the lookout for dishes that are satisfying yet simple to make. One recipe that has become a regular rotation in my kitchen is braised chicken and potatoes. There’s just something so comforting about tender, fall-off-the-bone chicken and creamy potatoes cooked slowly in an herb-infused broth.
After a hectic day managing content at Food and Meal, it’s such a relief to come home to the savory aromas of this one-pot dish filling my kitchen. As soon as I combine the seared chicken thighs, baby potatoes, carrots, celery and broth in my Dutch oven, I can feel the stress of the day start to fade. The hands-off cooking gives me time to connect with my family while the meal simmers away.
In less than an hour, I’m able to bring the comforting flavors of a Sunday supper to a busy weeknight. The rich, slightly tangy sauce makes even my pickiest eater go back for seconds. And nothing beats that first spoonful of braising liquid soaked potatoes – absolute perfection! I hope this recipe brings your family the same warmth and happiness it does mine.
Braise Chicken and Potatoes Recipe
BRAISED CHICKEN AND POTATOES
Equipment
Ingredients
- 2 pounds boneless, skinless chicken thighs cut into large pieces
- 1 large carrot, cut into 2-inch pieces
- 2 yellow onions, cut into large chunks
- 2 large potatoes, cut into large chunks
- 4 garlic cloves, finely chopped
- 2/3 cup soy sauce
- 1/3 cup water
- 3 tablespoons gochujang
- 1 tablespoon gochugaru
- 1 chopped scallion, for garnish (optional)
Instructions
- In a large stockpot over medium-high heat, combine the chicken, carrot, onions, and potatoes.
- In a small bowl, mix together the garlic, soy sauce, water, gochujang, and gochugaru. Whisk to combine.
- Pour the sauce mixture over the chicken and vegetables and bring to a boil. Reduce the heat to low and simmer for 40 minutes, or until the sauce has thickened.
- Add the scallions, if using. Serve hot.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Braise Chicken and Potatoes Korean Recipe: Pressure Cooker Method
In the initial preparation, wash chicken pieces and chop potatoes. Begin sautéing garlic, ginger, and onions in the pressure cooker. Brown chicken, add potatoes, seasonings, and remaining ingredients. Pressure cook for 20 minutes. Allow a natural release for 10 minutes, then release any remaining pressure. Stir and serve the flavorful Braise Chicken and Potatoes hot, garnished to your liking.
Cooking Tips for Braise Chicken and Potatoes Korean Recipe
There’s something so soul-warming about the savory aroma of chicken and herbs simmering away with tender potatoes. Over the years, I’ve picked up some tips that take this classic recipe to the next level.
I like to brown the chicken first to build tons of flavor. Be sure not to crowd the pan so the chicken gets nicely caramelized. Then I’ll add aromatics like onion, garlic, and thyme to perfume the braising liquid. When it comes to potatoes, I prefer to use small red potatoes since they hold their shape best. The key is to nestle them snugly around the chicken so they soak up all that delicious braising sauce.
As everything simmers away, the sauce reduces down to a luscious glaze and the potatoes become melt-in-your mouth tender. I love sprinkling over some chopped parsley before serving for a pop of freshness. With crusty bread to soak up the sauce, this dish always fills me with comfort and nostalgia.
Serving Suggestions
Picture the delectable combination of the savory chicken and tender potatoes harmonizing with the freshness of Vegetable Maki, creating a truly balanced feast that leaves a soothing impression. For an adventurous twist, explore the unique fusion of Braise Chicken and Potatoes with the rich flavors of Tonkotsu Ramen, offering a satisfying blend of textures and tastes. Consider the exquisite pairing with Teriyaki Salmon, where each bite unfolds a delightful symphony of Asian-inspired notes, making the meal a delightful journey of flavors.
To elevate the dining experience, imagine savoring the savory Braise Chicken and Potatoes alongside Caramelized Rice, adding a touch of sweetness that beautifully complements the dish. For those seeking an adventurous palate, delve into the delightful combination with Japanese Aburasoba, where diverse flavors come together in perfect harmony. The addition of Soy Dipping Sauce provides a subtle umami burst, enhancing the overall appeal of the dish without overpowering its natural essence.
For a zesty and satisfying touch, imagine pairing Braise Chicken and Potatoes with Zesty Baked Tuna. The diverse textures and flavors in this combination create a meal that is not only gratifying but also a testament to culinary creativity. To conclude this delightful dining experience, indulge in the sweetness of Chocolate Truffles, bringing a perfect closure to the meal and leaving you with a sense of contentment.
FAQs: Braise Chicken and Potatoes Korean Recipe
- How long does it take to braise chicken? The braising time for chicken can vary, but typically, it takes around 45 minutes to an hour. The goal is to cook the chicken until it becomes tender and easily falls off the bone.
- What does it mean to braise a chicken? Braising is a cooking method that involves browning meat, in this case, chicken, and then simmering it slowly in a covered pot with a flavorful liquid. This process results in a tender and succulent dish.
- Do you braise chicken with the lid on or off? Chicken is usually braised with the lid on to trap moisture and allow the meat to cook evenly. This helps in achieving the desired tenderness and ensures the dish remains flavorful.
- How do you dry braise chicken? Dry braising involves cooking the chicken without adding additional liquids. Instead, the meat is cooked in its own juices or fats. This method is often used for certain cuts of meat that release moisture during the cooking process.
- What kind of chicken parts work best for this recipe?
While you can use any part of the chicken, bone-in, skin-on chicken thighs or drumsticks are especially flavorful and tend to remain juicy during the braising process. - Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes can add a different texture and a hint of sweetness to the dish. Just be mindful that they might cook a bit faster than regular potatoes. - Is there a vegetarian version of this dish?
Certainly! You can substitute chicken with firm tofu or a mix of hearty vegetables like eggplant, zucchini, and mushrooms. Adjust the cooking time accordingly. - I don’t have Korean chili paste; what can I use instead?
While Korean chili paste (gochujang) offers a unique flavor, in a pinch, you can use a mix of red chili flakes, a bit of soy sauce, and a touch of sugar. It won’t replicate the exact flavor, but it will still be delicious. - How long can I store leftovers?
Braised chicken and potatoes store well in the refrigerator for up to 3-4 days. Ensure you store them in an airtight container. To reheat, use a microwave or stovetop until heated through.
Conclusion
Braise Chicken and Potatoes is the ultimate comfort food that never fails to satisfy. As we wrap up this blog post on my favorite cozy one-pot meal, I want to leave you with a few final tips. Be sure to use bone-in chicken thighs for maximum flavor. Red or Yukon Gold potatoes hold up best to braising. And don’t skip the fresh herbs at the end – they really make the dish sing.
I hope you’ll give this recipe a try soon. Maybe on a blustery winter weekend when you need some warmth and nourishment. If you make it, snap a picture and tag @foodandmeal on Instagram or Facebook. I’d love to see your delicious creations!
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.