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.
Strain the kimchi and reserve all the juices. Chop the cabbage into smaller pieces and set aside.
Add the oil, then preheat the pan to 435°F/ 225°C (high).
Lightly season the chicken with salt and pepper.
Place the thighs with the smooth side down and sear for 2 minutes.
Flip the thighs and continue searing for 2 more minutes. Whiel the chicken seares, prepare a plate or tray lined with paper towels.
Transfer to a paper towel-lined tray or plate. Drain any excess oil.
Add the oil then lower the temperature to 350°F/ 175°C (medium).
Add the chopped kimchi and stir to combine.
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.
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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