Sriracha Hot Chicken Stew is a delicious Thai dish featuring whole-leg chicken, potatoes, carrots, onions, and garlic in a thick savory sauce. The key to making this delicious dish is to slow-cook it on the stove until the meat is fall-apart tender, and the broth is jammy and flavorful.
What's truly exceptional about this recipe, unlike any other chicken stew recipes, is the Sriracha sauce I used to infuse a little bit of spiciness—a taste that we Thais love—into this classic dish.
This Sriracha Chicken Stew recipe employs a few handy tricks to achieve the ideal golden chicken skin. First, it is best to use skin-on, bone-in chicken pieces for this recipe, such as a whole-leg chicken, which I prefer.
The key to achieving the ideal golden chicken skin is to fry the chicken before simmering it in the sauce. Even after simmering, the chicken stays nice and juicy. If you're not a fan of chicken skin and bones, it's perfectly fine to prepare it without those, and it will still be delicious.
This stew dish pairs exceptionally well with steamed Jasmine rice, as well as bread or mashed potatoes if you have them available. It's the perfect dish to make on a chilly night, with the hot soup and Sriracha spiciness keeping you comfy and warm, so be sure to give this recipe a go.
For more one-bowl Thai recipes, check out: Thai Seafood Stir-Fry Yellow Curry With Rice Recipe, Thai Basil Chicken Recipe, Authentic Thai Holy Basil Pork With Rice (Pad Kra Pao Moo) Recipe, Thai Garlic Pepper Chicken (Gai Gratiem) With Rice And Thai-Style Omelet Recipe
Now, let’s get cooking!
To make this recipe, you are going to need:
- 350 g. Whole-leg Chicken, bone-in, skin-on, or any part of the chicken you like
- 1 tablespoon All-purpose flour
- ½ tablespoon Salt (seasoning chicken)
- ½ tablespoon ground pepper (seasoning chicken)
- 150 g. Carrot
- 200 g. Potato
- 200 g. Onion
- 3 garlic cloves
- 3 cups Water
- 1 tablespoon butter
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Soy sauce
- 5 tablespoon Ketchup
- 3 tablespoons Sriracha sauce
- 1 tablespoon Sugar
- 1 tablespoon Salt
Here is a step-by-step guide on how to make Sriracha Hot Chicken Stew with Rice Recipe
1 Begin by gathering all the essential ingredients.
2 Cut all the vegetables into bite-sized pieces.
3 Season the chicken with salt and pepper, then add 1 tablespoon of all-purpose flour and mix it with the chicken.
4 Pour about 3 tablespoons of cooking oil into a medium pot and heat it over medium-high heat. Wait until the oil reaches the proper frying temperature, then add the chicken to the pan and fry the chicken skin until it achieves a golden brown color on both sides.
5 Remove the chicken from the pot.
6 Using the same pot and maintaining the same heat, add 1 tablespoon of butter and onion. Sauté them well until the onions are coated in the oil and butter, allowing them to sizzle as they cook.
7 Add carrots, potatoes, and garlic to the pot, stirring to combine them.
8 Pour in the sauce, add sugar and salt over the vegetables. Stir and combine until the vegetables are evenly coated with the sauce.
9 Return the chicken to the pot with the skin side up.
10 Pour 3 cups of water over the chicken, then cover with the lid and let it simmer for about 20 minutes.
11 Remove the lid and simmer for an additional 15 minutes. Taste the sauce and add more sugar or salt if desired.
12 Serve with steamed Jasmine rice. Enjoy!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Sriracha Hot Chicken Stew with Rice Recipe
Looking for a hot and flavorful dish idea that utilizes Sriracha sauce? You'll love our Thai-style Sriracha hot chicken stew with rice recipe! Check out our easy-to-follow instructions, and let's get cooking!
Ingredients
- 350 g. Whole-leg Chicken, bone-in, skin-on, or any part of the chicken you like
- 1 tablespoon All-purpose flour
- ½ tablespoon Salt (seasoning chicken)
- ½ tablespoon ground pepper (seasoning chicken)
- 150 g. Carrot
- 200 g. Potato
- 200 g. Onion
- 3 garlic cloves
- 3 cups Water
- 1 tablespoon butter
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Soy sauce
- 5 tablespoon Ketchup
- 3 tablespoons Sriracha sauce
- 1 tablespoon Sugar
- 1 tablespoon Salt
Directions
- Begin by gathering all the essential ingredients.
- Cut all the vegetables into bite-sized pieces.
- Season the chicken with salt and pepper, then add 1 tablespoon of all-purpose flour and mix it with the chicken.
- Pour about 3 tablespoons of cooking oil into a medium pot and heat it over medium-high heat. Wait until the oil reaches the proper frying temperature, then add the chicken to the pan and fry the chicken skin until it achieves a golden brown color on both sides.
- Remove the chicken from the pot.
- Using the same pot and maintaining the same heat, add 1 tablespoon of butter and onion. Sauté them well until the onions are coated in the oil and butter, allowing them to sizzle as they cook.
- Add carrots, potatoes, and garlic to the pot, stirring to combine them.
- Pour in the sauce, add sugar and salt over the vegetables. Stir and combine until the vegetables are evenly coated with the sauce.
- Return the chicken to the pot with the skin side up.
- Pour 3 cups of water over the chicken, then cover with the lid and let it simmer for about 20 minutes.
- Remove the lid and simmer for an additional 15 minutes. Taste the sauce and add more sugar or salt if desired.
- Serve with steamed Jasmine rice. Enjoy!
