Korean Kimchi Chicken Stew

• 96
  1 3/4 lb boneless chicken thighs, cut into bite-size pieces

  Pasture Raised Chicken Thighs, Boneless96$19.45Buy from Grass Roots Farmers' Cooperative
• 96
  1 1/2 cups white jasmine rice, rinsed

  Organic White Jasmine Rice96$9.99Buy from Lundberg Family Farms
• 2 1/4 cups water
• 97
  1 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 88
  1 1/2 cups organic kimchi, chopped, with 2 tbsp juice reserved

  Biona Organic Kimchi 350g88$16.49Buy from British Essentials
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 84
  1 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 88
  1 1/2 cups chicken broth

  Pasture Raised Chicken Broth88$8.95Buy from Grass Roots Farmers' Cooperative
• 86
  2 tbsp coconut aminos

  Coconut Aminos, Certified Organic86$10.68Buy from Wildly Organic
• 91
  2 tbsp hot sauce

  Original Hot Sauce91$12.00Buy from Kauai Juice Co
• 1/2 tsp salt
• 1/4 tsp black pepper

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1. 1

   Combine the rinsed white jasmine rice, water, and a pinch of salt in a medium pot. Bring to a boil over medium-high heat, then cover tightly, reduce heat to low, and simmer for 15 minutes. Turn off the heat and let sit covered for 5 minutes before fluffing with a fork.

2. 2

   While the rice cooks, pat the chicken thighs dry and season all over with salt and black pepper.

3. 3

   Heat avocado oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken thighs in an even layer and sear undisturbed for 5 minutes until lightly browned on the bottom, then flip and brown for 1 minute more.

4. 4

   Add the chopped organic kimchi, minced garlic, and ground ginger directly into the pan with the chicken. Sauté for 2 to 3 minutes, stirring gently until the aromatics are fragrant and the kimchi takes on a deeper color.

5. 5

   Pour in the chicken broth, coconut aminos, hot sauce, and reserved kimchi juice. Stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.

6. 6

   Bring the liquid to a rolling simmer over medium-high heat, then lower the heat to medium-low. Cover partially with a lid and simmer for 10 to 12 minutes, until the chicken thighs are cooked through and tender.

7. 7

   Ladle the piping hot kimchi chicken stew into shallow bowls and serve immediately alongside steaming scoops of white jasmine rice.