Crockpot-Braised Chicken With Kimchi And Forbidden Rice Recipe

If your kitchen equipment includes some type of slow cooker, you're probably well-versed in the many advantages of these trusty appliances. You can toss in a selection of ingredients, set the timer, and come back to a meal that's brimming with flavor and requires minimal effort. Whether your schedule is wildly busy or you simply aren't too keen on spending sunny days locked inside, the set-it-and-forget-it concept is a winner.

Food Republic recipe developer Julie Kinnaird shares 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. Kinnaird comments, "What I like most about this recipe is how easy it is to prepare, yet it tastes like it took a lot of effort!" Now, plug in your slow cooker and find something fun to do while your dinner cooks itself.

For this recipe, you'll need bone-in, skin-on chicken thighs, as well as kosher salt, black pepper, a shallot, garlic cloves, fresh ginger root, sake, chicken stock, gochujang, honey, and prepared cabbage kimchi. Mince the shallot, garlic, and ginger before you begin.

Also pick up some black — AKA forbidden — rice, and prep water, coconut oil, and salt to cook it. Finally, if you want to add some extra flair to your dish, Kinnaird recommends garnishing it with sliced scallions, chopped fresh herbs (mint and cilantro), sesame seeds, and lime wedges.

Rinse off the chicken thighs, pat them dry with a paper towel, and season both sides with salt and pepper. Next, heat a large skillet on the stovetop over medium-high heat. Once it's hot, place the chicken thighs skin side-down in the pan. Cook them for 8-10 minutes until the skin turns golden brown, then flip them over and cook the other side for another 5 minutes. Transfer the browned chicken thighs to a plate. 

Kinnaird explains that the purpose of this step is "to give the chicken flavor and render the fat for cooking the aromatic vegetables before everything goes in the Crockpot. A sauté cycle could also be used with an Instant Pot to achieve the same results."

Now, add the minced shallot, garlic, and ginger to the pan with the rendered chicken fat. Turn the heat down to medium-low and cook the aromatics for about 3 minutes, stirring to prevent sticking. When the color is golden brown, turn the heat up to high and pour in the sake. Cook for 2 minutes or until the liquid reduces by about half.

Turn your slow cooker on the low heat setting, then add the shallot mixture into the pot. Place the chicken thighs on top and pour the stock around them. Add the gochujang and honey over the thighs, and finally, spread an even layer of kimchi over the top and cover the pot with the lid. Cook the chicken for 4 hours or until the meat starts to fall off the bones.

As the chicken nears its last hour of cooking, rinse the rice in a fine mesh strainer. Transfer it to a large saucepan along with the water, coconut oil, and salt. Bring the contents to a boil, then decrease the heat to low and cover the pot. Cook the rice for 45-50 minutes, until most of the water is absorbed and the texture of the rice is al dente. Turn off the heat and let the rice sit in the pot with the lid on for another 5 minutes to steam.

Once the rice and chicken are ready, it's time to dish out some portions. Spread the rice onto a platter or scoop it into individual serving bowls. Then, top it with chicken thighs and kimchi, as well as any desired garnishes to give it a boost. 

Kinnaird suggests, "This dish would be lovely with some steamed broccoli or a cucumber salad on the side." If you have any leftovers, store them in the fridge and reheat them in the microwave or in an Instant Pot.