Discover more from FARIDEH is the best
I have a confession to make.
But before I confess, let me explain something about myself.
I cook a lot during the day most days of the week. I’m testing recipes for this here newsletter or for different publications (Saveur or NYT) or for my upcoming cookbooks. I’m making videos for other people and brands a lot, too.
As a result, I oftentimes don’t really feel like cooking for myself.
I frequently snack on random things while I stand in my kitchen and stare at reruns of Seinfeld playing on my tv in the other room. Chocolate (mostly Tony’s Chocolonely), cheese, spoonfuls of shallot sauce (don’t judge me), fruit, nuts…and kimchi (with a fork, straight from the jar).
I love kimchi. It has a variety of health benefits: it’s good for your gut, it’s anti-aging and anti-inflammatory, and it’s good for your heart and skin (just to name a few of it’s super powers).
This is all to say that, while I usually enjoy eating kimchi on its own, I am always pleased to find a recipe that I can whip up quickly and with little fuss / few ingredients (bonus when I already have most of those ingredients in my fridge / freezer / pantry).
This dish from Julia Turshen’s new cookbook, What Goes With What, does all of those things.
The recipe, Chicken and Kimchi Rice, couldn’t be more simple. You cook some chicken (seasoned with gochugaru), then toss in a jar of kimchi with its juices, as well as some short-grain rice and stock, cover it, and cook it until the rice is done.
It’s delicious. Like, stupidly delicious.
Julia recommends stirring in some grated cheddar when all is said and done, which I did.
She also recommends topping your bowl with a fried egg. I also did that.
A sprinkle more of gochugaru to serve and *chef’s kiss*.
Highly recommend. Recipe below. Get Julia’s book for more delightful tips and recipes, as well as charts (20!) with really smart formulas for making amazing meals.
xoxo
Chicken + Kimchi Rice Recipe
From Julia: File this under “easiest one-pot meal.” By using a big jar of kimchi, you obviously get a ton of flavor, but you also get the benefit of a bunch of cabbage that’s already been cleaned and chopped. Like every one-pot rice recipe, this one is really nice topped with fried eggs. You can also add some grated sharp cheddar cheese right before serving (cheddar and kimchi are great friends).
Serves about 4
Prep time: 10 minutes
Total time: 1 hour
INGREDIENTS
¼ cup neutral oil (such as vegetable, grapeseed, or canola)
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
kosher salt
2 teaspoons Korean red pepper flakes, plus more for serving
One 16-ounce jar cabbage kimchi, with its juice
1 cup short-grain white rice
2 cups chicken or vegetable broth (or boiling water mixed with Better Than Bouillon)
DIRECTIONS
Place the oil in a large heavy pot (such as a Dutch oven) over medium-high heat. Add the chicken and season with a large pinch of salt and the Korean red pepper flakes. Cook, stirring, until the chicken is firm and browned in spots, about 8 minutes.
Add the jar of kimchi to the pot, juice and all, along with the rice and broth. Turn the heat to high and bring the mixture to a boil, then immediately lower the heat so that the mixture simmers. Season the cooking liquid to taste with salt (the exact amount will depend on how salty your broth is), cover the pot, and cook until the rice is tender, 25 minutes. Remove the pot from the heat and let the rice sit, covered, for 10 minutes.
Uncover the pot, give everything a good stir, and season to taste one final time with salt. Serve immediately, with pepper flakes alongside for sprinkling on top.
Copyright © 2024 by Julia Turshen. Reprinted with permission of Flatiron Books. All rights reserved.
so delighted you enjoyed it!!!! xoxoxoxoxox
Sounds doable! Just need kimchi! And so quick and easy!