Spicy Tomato Sauce Braised Chicken (Dakbokkeumtang)
Spicy Tomato Sauce Braised Chicken (Dakbokkeumtang)
Today’s Healthy Meal: Spicy Tomato Sauce Dakbokkeumtang
I love Arrabbiata sauce among spaghetti sauces. I really enjoy its subtle spiciness and the tanginess of the tomatoes! Today, let’s make Spicy Tomato Dakbokkeumtang using Arrabbiata sauce instead of gochujang seasoning. This dish offers a delightful twist on traditional Korean braised chicken, infusing it with the vibrant flavors of Italian Arrabbiata sauce for a unique and delicious meal.
Ingredients- 1.2kg chicken (braising cut or whole chicken, cut into pieces)
- 1 bottle Arrabbiata sauce (approx. 200-300g)
- 10 whole garlic cloves
- 1 onion (medium-sized)
- 1 stalk green onion
- 2-3 Tbsp oyster sauce
- Vegetable oil, for sautéing
- 240ml water (1 cup)
- Cooked rice, for serving
Cooking Instructions
Step 1
Rinse the cut chicken thoroughly under cold running water. Carefully remove any coagulated blood or residual bits from inside the chicken cavities and joints to ensure a clean taste without any gamey odor.
Step 2
Bring a pot of water to a boil. Blanch the cleaned chicken pieces in the boiling water for about 2-3 minutes. This step helps to remove excess fat and impurities, resulting in a more tender and less greasy dish. After blanching, drain the chicken and rinse it under cold water.
Step 3
Peel the whole garlic cloves and slice them thinly into ‘smiles’ (flat pieces). These will infuse the sauce with a wonderful garlic aroma as they cook.
Step 4
Peel the onion and cut it into large, roughly 2-3 cm square pieces. Cutting the onion into larger chunks ensures it holds its shape and provides a pleasant texture after braising.
Step 5
Wash the green onion and cut it into approximately 3-4 cm lengths, slicing diagonally. This adds a fresh, aromatic element towards the end of cooking or can be sautéed early on for deeper flavor.
Step 6
Prepare your Arrabbiata sauce. This spicy and tangy Italian sauce is the star ingredient that will give this Dakbokkeumtang its unique and delicious flavor profile.
Step 7
Heat about 1-2 tablespoons of vegetable oil in a large wok or pot over medium-low heat. Add the sliced garlic and diagonally cut green onions and sauté until fragrant. Be careful not to burn the garlic; sautéing gently releases its aromatic oils.
Step 8
Once the garlic is fragrant, add the chopped onion to the pot. Sauté the onions until they become translucent and slightly softened, allowing their natural sweetness to meld with the aromatics.
Step 9
Add the blanched and drained chicken pieces to the pot. Increase the heat to high and stir-fry the chicken until the exterior is nicely browned. Searing the chicken develops a deeper flavor and color.
Step 10
Pour in the 240ml of water and the entire bottle of Arrabbiata sauce. Bring the mixture to a boil over high heat, allowing the flavors to meld together.
Step 11
Once the sauce is boiling, stir in 2-3 tablespoons of oyster sauce. Oyster sauce adds a savory depth and helps to balance the overall seasoning. Taste and adjust the seasoning as needed.
Step 12
Reduce the heat to medium-low, cover the pot (or leave it uncovered to thicken more), and let the chicken braise until it is fully cooked and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking. This should take about 20-25 minutes.
Step 13
Congratulations! Your delicious Spicy Tomato Sauce Dakbokkeumtang is ready! The rich chicken broth combined with the spicy and tangy Arrabbiata sauce creates a truly mouthwatering dish. Serve it hot over steamed rice for an incredibly satisfying meal. Enjoy this delightful fusion dish with your family!
