One Pot Chicken & Rice with Kimchi

you have to try my new favorite WEEKNIGHT dinner

Udon noodles stir fried with veggies and kimchi is one of my go-to weeknight dinners. It cleans out the crisper drawer, I love the chewy texture of udon and kimchi adds funk and some good gut health bacteria. My 3 year old is OBSESSED with rice and asks for “Wiiiiice” for dinner often. So here’s what I’ve been making lately instead-same flavors, but with rice instead of noodles and it’s all made in 1 pot. It’s one of those cozy meals that you scoop into a bowl and eat with a spoon. I’m all about a meal that can be spoon eaten on the couch- this is just that.

Here are some tips to make it even easier:

1. Chopping the vegetables is the most effort you’ll exert making this dish. You could buy pre-shredded carrots. I like to cut the carrots really small so that they get soft during the 30 min cook time. But also so that they are similar size to the rice- maximum “shovel-ability”. I cut mine into matchsticks using a sharp knife. I’m not usually a cheerleader for pre-cut store bought veggies, because I think they are dry and the packaging wasteful, but sometimes you gotta do what you gotta do to make it happen.

2. Use breast tenders OR boneless skinless chicken thighs, just cut them into small pieces. I have used both and they are both great. The thighs lend a little more flavor but the tenders are easier to cut up. You can use straight up breasts but I find them dry.

3. Cut your kimchi right in the jar with scissors! Brilliant! I learned this trick from a Korean mom who said she learned it from her mom. Now your cutting board isn’t stained red from the kimchi. I buy a kimchi that isn’t very spicy for the benefit of my children. Trader Joe’s kimchi is very mild.

4. You’ll see fried shallots on the ingredient list. I buy these in a jar at my local Asian grocer and you can buy them online. They are absolutely delicious and add a salty crunch on top. But, they are totally optional. Some chopped peanuts would also add a nice crunch.

One Pot Chicken & Rice with Kimchi

Serves 2 adults + 2 kids

• 3 tablespoons unsalted butter

• 2 teaspoons toasted sesame oil

• 1 ½ pounds chicken breast tenders or boneless skinless thighs, cut into small pieces

• 1 small white onion, diced

• 2 medium carrots, peeled and finely chopped or shredded

• 4-6 ounces shiitake mushrooms, finely chopped

• 1 heaping tablespoon minced fresh ginger

• 2 garlic cloves, minced

• 2 teaspoons kosher salt (go with 1 tablespoon if you like salty like me)

• 1 cup jasmine rice

• 2 cups water, low-sodium chicken stock or a combo

• 1 cup frozen peas

• 1 cup chopped kimchi (see notes above on chopping)

• Chopped fresh cilantro, for garnish

• Fried shallots, for garnish (optional, see notes above)

1. Heat a large high sided skillet or Dutch oven over medium high heat and add the butter and sesame oil. Once melted, add the chicken, onion, carrots, mushrooms, ginger and garlic. Season with salt and stir well. Let cook for 3-4 minutes, until the chicken is opaque and the veggies are softer. 

2. Stir in the rice and water or chicken stock. Bring to a boil, reduce to low and cover. Let cook for 25 minutes, stirring a few times, until the rice is cooked through and all the liquid has been absorbed. 

3. Turn off the heat and stir in the frozen peas and kimchi. Garnish with chopped cilantro and fried shallots if using.