Kimchi Braised Chicken Thighs
Chicken and mushrooms are braised in kimchi for this original and easy recipe. A great addition to your meal planning menu that goes well with steamed rice, riced cauliflower, or steamed broccoli.
Cooking Steps
1. Chop the Kimchi
Strain the kimchi and reserve all the juices. Chop the cabbage into smaller pieces and set aside.
- Kimchi1 ½ cups
2. Add the Oil While Preheating the Pan
Add the oil, then preheat the pan to 435°F/ 225°C (high).
- High Heat Oil(grapeseed, vegetable, canola)1 Tbsp.
3. Dry and Season the Thighs
Lightly season the chicken with salt and pepper.
- Chicken Thighs(boneless- skinless)2
- Kosher Saltas needed
- Black Pepperas needed
4. Add and Begin Searing the Chicken
Place the thighs with the smooth side down and sear for 2 minutes.
- Seasoned Chicken Thighs(boneless- skinless)2
5. Flip and Continue Searing the Chicken
Flip the thighs and continue searing for 2 more minutes. Whiel the chicken seares, prepare a plate or tray lined with paper towels.
6. Remove the Thighs and Drain the Oil
Transfer to a paper towel-lined tray or plate. Drain any excess oil.
7. Add the Oil and Reheat the Pan
Add the oil then lower the temperature to 350°F/ 175°C (medium).
- High Heat Oil(grapeseed, vegetable, canola)1 Tbsp.
8. Add and Cook the Mushrooms and Aromatics
Stir frequently.
- Mushrooms(quartered)4 oz
- Garlic Clove(finely chopped)1
- Ginger(finely chopped)1 tsp.
9. Add the Chopped Kimchi, Sesame Oil and the Stock
Add the chopped kimchi and stir to combine.
- Kimchi(chopped)1 ½ cups
- Chicken Stock¾ cup
- Sesame Oil1 Tbsp.
10. Add and Braise the Chicken
Arrange the seared thighs back into the pan with the kimchi and cook for 6 minutes or until the juices have reduced by half and the chicekn is cooked through.
- Seared Chicken2
11. Serve Immediately
Turn off the heat and serve the thighs with some of the kimchi and mushrooms alongside steamed rice, a fresh salad, or blistered green beans.
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