This recipe uses the bold flavor of a full jar of kimchi to make a simple gluten-free chicken-and-rice casserole with very little prep. Versatile and fast, it’s an ideal weeknight meal built around juicy boneless chicken thighs and Arborio rice.
I rely on a few pantry shortcuts for quick dinners: items from the antipasti bar—olives, capers, roasted peppers—bring brine and herbs that flavor a whole dish without extra chopping. Kimchi works the same way. The fermented cabbage adds acidity, spice, and depth, so you don’t need a long list of ingredients to build a balanced meal.
Years ago, a friend showed me a one-pan stew that combined a jar of kimchi with bone-in chicken. The contrast of heat and tang with rich braised meat is irresistible. That idea stuck with me, and after serving the stew with rice many times, I realized the same approach would make a dependable kimchi chicken and rice casserole.
