Try My tasty Skillet Gochujang Chicken and Kimchi Rice! It’s a one-pan dish with spicy chicken and tangy kimchi-flavored rice. Super simple and quick, you’ll get a delicious Korean-inspired meal without any fuss. Give it a shot for a flavorful and satisfying dinner in no time!
True story: I’ve never owned a cast iron skillet. For roasts and steaks, I’ve always seared the surface of the meat in a frying pan and transferred the meat to a preheated baking sheet to finish in the oven. It wasn’t perfect but it got the job done.
Never. Again.
Honestly, I think the thought of owning something that couldn’t be washed with soap and water (and needed the extra step of seasoning) scared me away from purchasing cast iron. However, having a tool that goes seamlessly from the stovetop to the oven saves time and minimizes the risk of dropping meat when trying to slide it from a pan to a baking sheet with tongs. Yes, I have dropped meat on my kitchen floor. More than once.
Anyway, now that I’ve pulled the trigger, obviously I had to try out a meal that couldn’t be done without a tool that goes from the stovetop to the oven. Skillet chicken and rice immediately came to mind!
Savor a healthy blend of lean protein from gochujang chicken, gut-friendly probiotics in kimchi, and fiber-packed rice. This delicious combo not only delights your taste buds but also supports muscle health, digestion, and overall well-being. Dive into a plateful of goodness with our Skillet Gochujang Chicken and Kimchi Rice for a nourishing and tasty experience.
For my Skillet Gochujang Chicken and Kimchi Rice dish, I opted for chicken thighs, my favorite cut of chicken. Thighs are almost foolproof for any recipe. Bone-in meat holds tremendous flavor, and the bone helps prevent the meat from drying out while cooking. I used some of my favorite Korean chili flavors to create a delicious chicken marinade that imparts incredible flavor (and as always, SPICE) into this super simple meal.
The star, though, really is the rice. Cooking the rice in spicy chicken thighs, chicken broth, and kimchi creates an almostkimchi jjigae(Korean kimchi stew) experience with a twist. If you find yourself with any leftover kimchi rice, reheat it with a fried egg or two on top. You can thank me later.
Tip: Be sure to use dry, long-grain white rice for this dish! Brown or wild rice will work well, too, but avoid short-grain sticky rice or you’ll end up with a tacky, unpleasant texture. And please, ALWAYS wash your rice!
Skillet Gochujang Chicken and Kimchi Rice Ingredients
Chicken:
- 4-5chicken thighsskin-on, bone-in
Chicken Marinade:
- 1Tbspgarlic powder
- 1Tbsponion powder
- 1TbspgochugaruKorean chili pepper flakes
- 1TbspgochujangKorean chili pepper paste
- 1/2tspsalt
- 1Tbsphoney
- 1Tbspsesame oil
- 1tspsoy sauce
- 1tsprice wine vinegar
Skillet Rice:
- 2Tbspneutral oilI used avocado oil
- 1/2white oniondiced
- 1cupkimchichopped
- 4garlic clovesminced
- 1cupuncooked long-grain white ricerinsed and drained well
- 2cupschicken stock
- 1Tbspsoy sauce
- 1tspgochugaruKorean chili pepper flakes
- Salt and freshly cracked black pepperto taste
- Chopped chives or green onionfor garnish
Skillet Gochujang Chicken and Kimchi Rice Instructions
Marinate the chicken:
- In a large bowl, combine marinade ingredients and mix well into a paste. Rub marinade onto chicken thighs. Cover and refrigerate for at least an hour (overnight is best).
Skillet rice:
- Preheat oven to 350°F.
- Heat neutral oil in a large skillet or cast-iron pan on medium-high heat. Place chicken in skillet, skin side down, searing for about 3-4 minutes until you get a nice crust.
- Remove chicken thighs and wipe out any blackened or burned bits from the skillet with a paper towel.
- Lower skillet temperature to medium heat and add in chopped onions, garlic, and kimchi. Sauté for about 3 minutes until soft.
- Add rice, stirring for about a minute to allow the rice to toast.
- Add chicken stock, soy sauce, and gochugaru to the rice, stirring well. Bring rice to a simmer, and after a minute, return chicken thighs (skin side up) back into the skillet.
- Once the skillet returns to a simmer, cover, and place in the oven for about 35 minutes.
- Remove cover and bake another 10-15 minutes or until rice absorbs the liquid, then remove skillet from oven.
- Allow chicken and rice to rest for about 5 minutes. Fluff rice with a fork to ensure ingredients are well mixed. Add salt and freshly cracked black pepper to taste.
- Serve immediately and garnish with chives or green onion.
- Marinating Tip: For maximum flavor, let the chicken marinate in the fridge overnight. It enhances the taste and tenderness of the meat.
- Kimchi Variation: Experiment with different types of kimchi for unique flavors. Try cabbage-based or radish kimchi for a tasty twist.
- Spice Level: Adjust the gochugaru (Korean chili pepper flakes) quantity according to your spice preference. Add more for an extra kick!
Can I use boneless, skinless chicken thighs in this recipe?
Certainly! Opt for boneless, skinless chicken thighs for a lighter twist. Adjust the cooking time accordingly.
Is gochujang necessary, or can I substitute it?
While gochujang adds a unique flavor, you can substitute it with Sriracha for a different spicy kick. Experiment and find your preferred taste.
Can I make this dish vegetarian?
Absolutely! Swap out the chicken for tofu and use vegetable stock for a delicious vegetarian version. It’s a versatile recipe!
Can I use brown rice instead of white rice?
Yes, you can switch to brown rice. However, be mindful of adjusting the cooking time and liquid quantity as brown rice requires longer cooking.
How can I make it less spicy?
To tone down the spice, simply reduce the amount of gochugaru and gochujang. Tailor the spice level to your liking for a perfect balance of flavors.
Skillet Gochujang Chicken and Kimchi Rice
Recipe by Wasian CookeryCourse: Main CourseCuisine: American, WasianDifficulty: Medium
Servings
4
servings
Prep time
15
minutes
Total time
1
hour
5
minutes
Enjoy your nutritious and flavorful Skillet Gochujang Chicken and Kimchi Rice!
Ingredients
- Chicken:
4-5 chicken thighs skin-on, bone-in
- Chicken Marinade:
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp gochugaru Korean chili pepper flakes
1 Tbsp gochujang Korean chili pepper paste
1/2 tsp salt
1 Tbsp honey
1 Tbsp sesame oil
1tspsoy sauce
1 tsp rice wine vinegar
- Skillet Rice:
2 Tbsp neutral oil I used avocado oil
1/2 white onion diced
1 cup kimchi chopped
4 garlic cloves minced
1 cup uncooked long grain white rice rinsed and drained well
2 cups chicken stock
1 Tbsp soy sauce
1 tsp gochugaru Korean chili pepper flakes
Salt and freshly cracked black pepper to taste
Chopped chives or green onion for garnish
Directions
- Marinate the chicken:
- In a large bowl, combine marinade ingredients and mix well into a paste. Rub marinade onto chicken thighs. Cover and refrigerate at least an hour (overnight is best).
- Skillet rice:
- Preheat oven to 350°F.
- Heat neutral oil in a large skillet or cast-iron pan on medium-high heat. Place chicken in skillet, skin side down, searing about 3-4 minutes until you get a nice crust.
- Remove chicken thighs and wipe out any blackened or burned bits from the skillet with a paper towel.
- Lower skillet temperature to medium heat and add in chopped onions, garlic, and kimchi. Sauté for about 3 minutes until soft.
- Add rice, stirring for about a minute to allow rice to toast.
- Add chicken stock, soy sauce, and gochugaru to the rice, stirring well. Bring rice to a simmer, and after a minute, return chicken thighs (skin side up) back into the skillet.
- Once skillet returns to a simmer, cover and place in the oven for about 35 minutes.
- Remove cover and bake another 10-15 minutes or until rice absorbs the liquid, then remove skillet from oven.
- Allow chicken and rice to rest about 5 minutes. Fluff rice with a fork to ensure ingredients are well mixed. Add salt and freshly cracked black pepper to taste.
- Serve immediately and garnish with chives or green onion.
