Easy Braised Chicken with Kimchi


Cookbook author Julia Turshen uses only five main ingredients—chicken, kimchi, garlic, scallions and oil—to make one of the tastiest and simplest braises. Slideshow: More Chicken Recipes 

Easy Braised Chicken with Kimchi
Photo: © Justin Chapple
Active Time:
30 mins
Total Time:
1 hrs
4 to 6


  • 2 tablespoons vegetable or canola oil

  • 2 pounds skin-on, bone-in chicken pieces, breasts halved crosswise

  • Kosher salt

  • Pepper

  • 10 scallions, trimmed and chopped, plus sliced scallions for garnish

  • 4 garlic cloves, minced

  • One 16-ounce jar cabbage kimchi with juice (2 1/2 cups)

  • Roasted sesame seeds, for garnish (optional)


  1. In a medium enameled cast-iron casserole, heat the oil over moderately high heat. Season the chicken with salt and pepper and add half of it to the casserole skin side down. Cook until browned, 6 to 8 minutes. Flip the chicken and cook until browned on the other side, 6 to 8 minutes more; reduce the heat to moderate if the chicken is getting too dark. Transfer to a plate and repeat with the remaining chicken.

  2. Add the chopped scallions, garlic and kimchi with its juice to the casserole and bring to a boil over moderately high heat. Nestle the chicken in the sauce, cover and simmer over moderately low heat until an instant-read thermometer inserted into a piece of dark meat registers 165° (160° for white meat), 20 to 25 minutes. Garnish with sliced scallions and sesame seeds, if desired, and serve.

Serve With

Brown rice and steamed greens.

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