This is easy and FORKING DELICIOUS! It’s so scrumptious that you will make this over and over again. I gave my husband a sample and he came back and ate another portion. This is really REALLY GOOD! It’s easy you just brown the chicken however you want in a pan with a little oil or under a broiler…(It doesn’t matter because the chicken skin in these one pot recipes doesn’t come out crisp enough for most people to eat…..but you will be rewarded with tender juicy flavorful chicken.) You collect the drippings from browning and the drippings infuse flavor in your vegetables, Secret ingredients here are kimchi and gochujang (Korean chili paste). This recipe should make 6 servings but you will wind up with much less most likely. However the one important thing to mention is that you need to cook with a thermometer to measure the doneness of the chicken. The internal temperature must reach at least 165 degrees F to be safe to eat. I prefer my dark meat chicken cooked more so it’s easier to take off the bone. I like it best at 180 degrees F up to 200……

Ingredients for around 6 servings

4 lbs chicken quarters preferably 3 large quarters (just before browning the chicken gets seasoned on all sides with salt, pepper and granulated garlic…you will need a couple tablespoons oil if you choose to brown in a pan)

kosher salt to taste (for seasoning chicken)

fresh ground black pepper to taste (for seasoning chicken)

granulated garlic to taste (for seasoning chicken)

2 celery stalks – chopped

1 large sweet onion – chopped

2 carrots – peeled and cut in thick coins

13 cloves garlic – chopped

14 oz prepared kimchi

2 teaspoons reduced sodium chicken base (instead of salt)

2 Anaheim Chile peppers – rough chopped

3 Tablespoons gochujang (Korean Chile Paste I like the one that is a box of tubes from Asiana Market….also one tube is about three Tablespoons)

1 Tablespoon sesame oil

2 Tablespoons rice wine vinegar

1 1/4 cup water

1 cup long grain rice

Directions

Set your oven to 350 degrees F.

You need ti brown your chicken on both sides. Either use fry pans (with a little oil) or brown under the broiler. (about ten minutes either way)

Pour the drippings into a sauce pot and set the chicken to the side. In the sauce pot on medium high heat add, celery, onion, carrots, garlic, soup base, Anaheim pepper, gochujang, sesame oil and rice wine vinegar. Sauté until onions are soft. Add the water and bring to a boil and shut off heat and then add the kimchi and the rice.

This mixture goes in a big pan or oven safe pot. I used a half pan. To the mixture you add back the chicken and cover the pan very tightly with foil.

I don’t know if your oven works the same as mine…..I can’t tell you the exact timing your dish will be done because I had several pans of food in my oven and this dish took 2 hours today. Ovens do differ, pans differ and the size of your chicken quarters will differ….. You need to cook until the rice is done and the chicken is at least 165 degrees F but I prefer my dark meat chicken a little more cooked and usually take it to 180.

If desired garnish with scallions, sesame seeds, Korean pepper threads and a little cilantro.

This one is really Forking Scrumptious! You and yours will enjoy this dish!