The fun of this blog experience is the chance to experiment. This One Pot Kimchi Chicken Stew is another example of being willing to try anything.
I was recently at a GLUTEN FREE EXPO in the Chicago area. Many companies came to exhibit and show off their new products. I was like a kid in a candy store. I only bought a few products to check out but the one I used for this recipe was KIMCHI SEASONING. Before I get into the recipe, let me share how great it is that so many people, big companies and entrepreneurs are developing products. I tried a fresh pasta from a 1st generation Italian family living in Indiana. I bought a couple of BBQ sauces made by a husband and wife who have been crafting their recipe for years and live near the Illinois Wisconsin border.
I made this dish as I have many of my stews. The flavor is layered into the dish and I use extra ingredients I have in my fridge. A sample of other creative dishes include JERK CHICKEN STEW and TAMARIND CHICKEN STEW. The chicken is spiced and browned first. I used a generous amount of the kimchi seasoning. After browning the meat, it is removed from the Dutch oven and the vegetables are sautéed next.
The dish is simmer on low heat for a good hour. The sauce I made, made up, was a combination of gluten free soy sauce, chicken stock and Korean sweet chili sauce. I always have a few chili sauces on hand and I love this Korean version. It is sweet with a little bit of spice. More seasoning is added during the cooking process but the dish is that simple and comes together so easily. The taste was YUM!
The cast of characters.
Spicing and browning the chicken.
Sauteing the veggies and building the stock.
The One Pot Kimchi Chicken Stew plated.
One Pot Kimchi Chicken Stew
- 10 Whole Boneless, skinless Chicken thighs
- 1/4 Whole Red Pepper sliced
- 1/4 Whole Green Pepper sliced
- 1/4 Whole Yellow Pepper sliced
- 1/4 Whole Orange Pepper sliced
- 1/2 Whole Red Onion cut in slices
- 1 Bunch Baby Bok Choy
- 3 Tbsp GF Kimchi Seasoning divided
- 1 Tbsp Salt
- 1 1/2 Tbsp Lemon Pepper divided
- 2 Cups Chicken stock
- 1/4 Cup Gluten Free Soy Sauce
- 2 Tbsp Korean Chili Sauce
- 1 Tbsp Sambal Oelek
- 1/2 Cup Pineapple and its juices
- 2 Tsp Canola Oil
- 2 Cups White rice
- 1 Bunch Spinach
Pat dry the chicken thighs and season liberally with 2 tbsp of the kimchi seasoning, the salt and the 1 tbsp lemon pepper. Let rest for an hour.
Cook the rice according to the box instructions.
Heat the oil in a Dutch oven over medium high heat. Add the chicken in batches and brown on each side. Remove from the pot and set aside.
Add in the red onions and peppers and cook for a couple of minutes scraping up the bits on the bottom of the pan. Add the bok choy and stir in. Add in the stock, soy sauce, sambal oelek, remaining spice and pineapple and mix well. Cook for one minute. Add in the Korean chili sauce and then the chicken. Cover the pot and simmer for 30 minutes on low heat.
Uncover and mix in the spinach. Stir well until wilted.
Add to a bowl full of rice and plenty of sauce.
Serve and enjoy!