One Pot Kimchi Chicken Stew

A one pot meal taking advantage of Korean flavors using Korean spices and sauces to make this One Pot Kimchi Chicken Stew.
Cuisine Chicken, Korean, stew
Keyword Chicken recipes, kimchi, Korean recipe, stew
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8 people
Author Feed Your Soul Too


  • 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


  1. 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!