Five-Ingredient Kimchi Chicken Casserole (Gluten-Free)

This recipe uses the flavor of a whole jar of pickles to create a gluten-free chicken and rice casserole with minimal ingredients and minimal prep time. The variations are endless and this is the perfect recipe to use chicken drumsticks for a weeknight dinner – it’s a mainstay in our rotation!

There are a few pantry items that I turn to again and again as dinner shortcuts. Anything in the antipasto bar at the supermarket—olives, capers, roasted peppers, etc.—tends to have enough brine and herbs to flavor the entire dish without any additional chopping. The same goes for Korean fermented cabbage and kimchi.

Many years ago, my friend Julia Turshin I was introduced to the beauty of combining a whole jar of pickles with bone-in chicken parts in a pot of stew. The heat and acidity serve as the perfect foil for the tender, plump meat that falls off the bone. What's more, with a generous dose of cabbage, you don't need to add much else to the pot to have a balanced meal.

After making her version over and over and serving it with white rice, one day I had the bright idea to use this recipe as the basis for the famous FMP Chicken Rice Casserole. If you are new to this art, you can start here Low FODMAP Casseroleor this thai jamor this Provence One.

To make this Kimchi Chicken Casserole, the only other ingredients you need are thinly sliced ​​carrots, scallions, and Arborio rice. This is one of my easiest Gluten Free Chicken Recipes.

What you need to make Five-Ingredient Kimchi Chicken

Arborio rice has always been my favorite type of rice for casseroles. It holds its shape but has enough starch to thicken the casserole without any dairy or need Gluten Free Cream of Chicken Soup. You might be able to substitute sushi rice for this recipe, but I would avoid using jasmine rice or other quick-cooking white rice varieties (15 minutes or less).

I tried to keep this recipe simple and minimal, but for more flavor you can add a little sesame oil to the finished casserole. Bok choy, fresh cabbage, green onions, or daikon are also great additions to Kimchi Chicken Casserole if you're looking for a higher ratio of vegetables to rice.

How to make kimchi chicken:

When you buy kimchi, look for fermentation tanks in the refrigerated section of the market (usually next to the tofu). By cooking kimchi, you will lose the benefits of probiotics, but one effective way is Reserve 1/3 cup of the pickles for garnish, then chop over the bowl.

Finally, if you prefer bone-in and skin-on chicken thighs, you can easily use other substitutions, just increase the cooking time by 5 to 10 minutes, until the skin is browned and the meat is tender. I don't like to use chicken breasts in my CRC recipes because they dry out slightly over the longer baking time and don't add as many delicious drippings to the rice. But you are you!

More gluten-free chicken dinner ideas:

Keep reading for this Kimchi Chicken Casserole recipe!

With health and hedonism,

phoebe

Five-Ingredient Kimchi Chicken Casserole

Print recipe

This recipe uses the flavor of a whole jar of pickles to create a gluten-free chicken and rice casserole with minimal ingredients and minimal prep time. The variations are endless and this is the perfect recipe to use chicken drumsticks for a weeknight dinner – it’s a mainstay in our rotation!You can easily make this with bone-in, skin-on chicken thighs, just increase the cooking time by 5 to 10 minutes until the skin is browned and the meat is tender. I tried to keep this recipe simple and minimal, but for more flavor you can add a little sesame oil to the finished casserole. Cabbage, fresh cabbage, green onions, or daikon are also great additions to Kimchi Chicken Casserole.By cooking kimchi, you lose the probiotic benefits. A better method is to reserve 1/3 cup of the pickles for garnish and chop them up in a bowl. If you want to increase the serving size to 6, or serve more for a family of 4, you can add 2 pounds of chicken on top without changing the other dimensions.

course main course

gourmet food Korean

diet Diabetic, gluten-free, low lactose

Keywords chicken, rice

Preparation time 5 Every minute Every minute

cooking time 40 Every minute Every minute

portion size 4

raw material

• 1 24 ounce jar of pickles
• 2 medium sized carrots cut into very thin slices
• 1 A bunch of green onions Slice thinly and separate
• 1 cup arborio meters
• sea ​​salt
• olive oil
• 1 cup chicken broth or water
• 1 pound Boneless skinless chicken thighs about 4
• sesame seeds For decoration (optional)
• Chili crisp for service (optional)

instruct

• Preheat oven to 400 degrees Fahrenheit.

• Over a large mixing bowl, drain the kimchi through a fine mesh sieve or colander. Transfer juice to a 2-cup liquid measuring cup. You should drink about 1 cup of liquid. If it's less, add water or stock until it's 1 cup (if it's more, reduce the stock or water accordingly). Set aside.

• Add kimchi to a large mixing bowl (no need to clean). Stir with carrots, scallions (reserve a handful for garnish), arborio rice, 1 teaspoon salt, and 2 tablespoons olive oil until combined.

• Transfer kimchi-rice mixture to a large ovenproof skillet or 9 x 13 casserole dish, spreading into an even layer. Pour pickle juice and additional broth over rice mixture.

• Place the chicken on top and season lightly with more salt. Drizzle chicken with olive oil.

• Place the Kimchi Chicken Casserole in the oven and bake for 40 minutes, or until the rice is tender. Remove from the oven and let sit for 5 minutes so the rice absorbs any remaining juices. Garnish with remaining scallions and sesame seeds or chili, if using.

If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!