Dakjjim (Korean Chicken Stew)

• Marinade:
• 1 yellow onion, finely chopped
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 2 tablespoons minced garlic
• 1 tablespoon sesame oil
• 1 teaspoon ground black pepper
• Stew:
• 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

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.

marinade, yellow onion, soy sauce, brown sugar, garlic, sesame oil, ground black pepper, chicken, yellow onions, water, carrots, peppers

Taken from www.allrecipes.com/recipe/246639/dakjjim-korean-chicken-stew/ (may not work)