Quickie Kim Chi Chicken
Besides being an incredibly addictive Korean staple, <g class="gr_ gr_41 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="41" data-gr-id="41">kim</g> chi can turn chicken into a <g class="gr_ gr_52 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="52" data-gr-id="52">flavor-charged</g> dinner in minutes. At least that’s the time to takes to get the dish started. Then add another 20 to 30 minutes or so to cook the chicken to moist goodness. If you’re making this for two, the math is easy to do and note - you don’t add a speck of fat to this dish.
Author: Developed for CFC by Monda Rosenberg
Serves: 4 servings
- 4 skinless chicken
breasts ,bone-in or boneless or 8 skinless chicken thighs, bone-in or boneless
- 3 cups (750 mL) your favourite
- ¼ cup (60 mL) chicken broth
- 3 green onion(s)
- Remove any fat from chicken. Stir
kimchi well, then measure out 3 cups (750 mL) and coarsely chop.
- Place chicken, bone-side up, in a frying pan just large enough to snugly hold pieces in a single layer. Scatter with
kimchi. Pour any juice from the kimchi over top as well as ¼cup (60 mL) chicken broth. Cover and place over medium heat. When it starts to boil, reduce heat to medium-low. Simmer, covered, for 15 minutes.
- Turn the chicken. Spoon some of the
kimchi overtop. Cover and continue cooking until chicken feels springy when touched, 10 to 20 more minutes or until meat thermometer reaches 165ºF (74ºC). Meanwhile diagonally slice onions into 1 inch (2.5 cm) pieces. Remove chicken to plates or a platter. Stir onions into the kimchi in the pan and stir until they are hot. Spoon over the chicken along with some of the pan juices. If serving with rice, spoon some of the kimchi and juices over the rice as well.
Serving size: 450g Calories: 350 Fat: 5g Saturated fat: 1g Carbohydrates: 6g Sugar: 0 Sodium: 150mg Fiber: 3g Protein: 63g Cholesterol: 155mg