This Kimchi Chicken is spicy and comforting and deeply satisfying. It is one of my go-to meals and a wonderful way to get more probiotic rich kimchi and nourishing bone broth into your diet.
My love affair began with kimchi and ferments when Covid began. My family moved from New York City to my parent’s house in Westchester. We were all hunkering down and stocking up on supplies, nervous of what was to come just like everyone else. I was uncertain of what access we would have to fresh veggies for our small army of a family so I began to look into fermented foods.
Fermented foods such as sauerkraut, kimchi and pickled vegetables are loaded with beneficial bacteria that support gut health. Kimchi is a traditional Korean ferment typically made with cabbage ginger garlic and chilis. There are so many incredible small batch fermenters using unique ingredients. The Brinery makes the most insane kimchi I have ever had. In addition to cabbage, ginger and garlic they add carrots, apples and dried hot peppers!
Note: This is also delicious with boneless skinless thighs or breast. Heat 1 tablespoon avocado oil and cook the chicken for about 3 minutes on each side and then proceed with the recipe.
One Pan Kimchi Chicken and Rice with Bone Broth
Description
This Kimchi Chicken is spicy and comforting and deeply satisfying. It is one of my go-to meals and a wonderful way to get more probiotic rich kimchi and nourishing bone broth into your diet.
Ingredients
4–6 skin-on, bone-in chicken thighs (about 3 lb.)
3/4 tsp salt
2 cups of kimchi, roughly chopped
2 cups white rice, rinsed
2 tablespoon coconut aminos
3 cups chicken bone broth
Avocado for serving
Instructions
- Pat chicken dry and season with salt. Arrange, skin side down, in a cold, dry medium pan or dutch oven and set over medium heat. Cook, undisturbed, until the skin is golden brown and crisp 8–10 minutes. Turn and cook 3–5 minutes longer. Transfer chicken to a plate.
- Add kimchi with its juices and coconut aminos. Cook for 2 minutes. Add rice stirring constantly, 1 minute. Add bone broth and nestle chicken back into rice mixture in the pot, skin side up.
- Increase heat to medium and bring liquid to a simmer. Immediately cover the pot, reduce heat to low, and cook for 25 minutes. Remove from heat and let chicken and rice sit for 10 minutes. Serve with avocado.
Notes
This is also delicious with boneless skinless thighs or breast. Heat 1 tablespoon avocado oil and cook the chicken for about 3 minutes on each side and then proceed with the recipe.
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