This Crockpot-braised chicken with kimchi and forbidden rice recipe that you’re sure to love. It has oodles of flavor from a generous portion of kimchi, Kinnaird notes, and the unique style of rice is a definite step up from the usual.
Ingredients
3 pounds bone-in, skin-on chicken thighs
3 teaspoons kosher salt, divided
½ teaspoon black pepper
1 large shallot, minced
2 large cloves garlic, minced
2 tablespoons minced ginger
1 cup sake
1 cup chicken stock
2 tablespoons gochujang
¼ cup honey
3 cups cabbage kimchi
1 ½ cups black or forbidden rice
3 cups water
1 tablespoon coconut oil
Optional Ingredients
Sliced scallions, for garnish
Chopped fresh mint, for garnish
Chopped fresh cilantro, for garnish
Sesame seeds, for garnish
Lime wedges, for garnish
Directions
Rinse the chicken thighs and pat them dry, then season both sides with 2 teaspoons of the salt and all of the pepper.
Heat a large skillet over medium-high heat. Add the chicken thighs skin side-down and cook for 8-10 minutes until the skin is deeply golden brown.
Turn the thighs and cook for an additional 5 minutes on the other side, then transfer the chicken to a plate.
Add the shallot, garlic, and ginger to the rendered chicken fat in the pan. Reduce the heat to medium-low and cook for about 3 minutes, stirring often, until golden brown.
Increase the heat to high and add the sake. Cook for about 2 minutes until the liquid reduces by half.
Transfer the shallot mixture and chicken thighs to a slow cooker set on low heat.
Pour the chicken stock around the thighs, then top them with gochujang and honey.
Add the kimchi in an even layer on top, and cover the pot with the lid. Cook the chicken for about 4 hours, or until the meat falls off the bones.
Meanwhile, rinse the rice in a fine mesh strainer.
Combine the rice, water, coconut oil, and remaining salt in a large saucepan and bring it to a boil.
Reduce the heat to low and cover the pot. Cook for 45-50 minutes until most of the liquid is absorbed and the rice is al dente.
Turn off the heat and allow the rice to steam, still covered, for 5 minutes longer.
To serve, scoop the rice onto a platter or into bowls and top with the chicken and kimchi, as well as any desired garnishes.
