Low Carb Kimchi Chicken Thighs. Many of you may think of these as very hot & spicy which it certainly can be but with the addition of the tomatoes and wine I think you will find it’s not that spicy. Kimchi is the national dish of Korea and there is a battle royal with Japan for not only who makes the best kimchi but who made it first. Uh, I don’t know but I do know it is a super healthy fermented food. Here is what Dr. Mercola says.
Several years back in my local New Seasons Market I said to a fellow in the produce department that I know, and knew wasn’t the right person, that I wanted to talk to the resident store expert about kimchi. Well, set me back on my heels and blow me over with a feather. Turns out David is the resident expert, had been making his own kimchi for many years and proceeded to tell me more than I ever wanted to know and now, because of David, I have eaten kimchi ever since. Now I do not make my own (what a pity) and this is the brand I do use WildBrine. Sometimes I eat the Japanese version and sometimes the Korean version and for this recipe you can use any kimchi you can get your hands on.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 4 Slices Bacon Cut Into 1” Inch Pieces
- 4 Bone In Skin On Chicken Thighs
- ½ Can Diced Tomatoes
- ½ C White Wine
- ¼ C Slivered Green Onion Tops
- 1 C Kimchi With Juices
- 2 t Crushed Garlic
- 1 t Chicken Base
- Ground Pepper
- Cook bacon, until brown and lightly crisped. Set aside.
- Cook thighs skin side down in bacon drippings until skin is very deep golden brown and skin is crispy 12–15 minutes. Set aside.
- Add garlic, wine & tomatoes to drippings in skillet and cook, stirring occasionally. Reduce by ½.
- Add kimchi and bacon.
- Add chicken, skin side up, into mixture making sure chicken skin is above surface to keep it crispy. Bring to a simmer (do not cover) and cook until chicken is tender and cooked through, about 30 minutes.
- Set chicken aside and bring braising liquid to a simmer cooking until slightly thickened.
- Plate sauce and put chicken on top. Grind on some pepper.
- 4 Servings
- 383 Calories, 22.6g Protein, 5.3g Carbs, 1.6g Fiber, 3.7g Net Carbs
- If you think you can eat two of these puppies you might want to think again as there is so much else to eat with one thigh. Go ahead, I have tried and I can't do it.