My husband's mother introduced me to Korean food with this recipe, which instantly shot up my list of all-time favorites. Serve with a small amount of broth over hot white rice.
Ingredients
- 1 yellow onion , finely chopped
- 0.5 cups soy sauce
- 0.5 cups brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
Instructions
-
1
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.
-
2
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Alaska Salmon Bake with Pecan Crunch Coating
Baked salmon makes an excellent main course!
Low-Fat Apple Spice Muffins
What I like the most about these muffins is that the spices make the muffin what it is. The raw cane sugar and whole wheat pastry flour are the best to use because they are the least processed ingredients available and retain more of their natural goodness. The chunky apple bits give me more for my bite and add another level of sweetness to the muffin. These make a great breakfast or brunch item, or you can have one with a cup of coffee and unwind! Enjoy!
Raspberry Jalapeño Jelly
This raspberry pepper jam is a sweet homemade raspberry jam with chopped green bell peppers and spicy jalapeño peppers.