1. Stir together wine and saffron; let stand for 5 minutes. Season chicken with salt and pepper. Heat oil in large skillet set over medium heat; cook chicken for 10 to 15 minutes or until browned all over. Transfer to plate.
2. Increase heat to medium-high; in same skillet, cook bacon, onion, red pepper, garlic, rosemary and paprika for 3 minutes. Stir in rice; cook for about 3 minutes or until rice is well toasted. Stir in wine mixture, broth and tomatoes; bring to boil. Return chicken to skillet.
3. Reduce heat to low; cook, uncovered, for 20 to 25 minutes or until chicken is cooked through and most of the liquid is absorbed. Transfer chicken to plate; cover with foil.
4. Increase heat to high; add kimchi to skillet. Cook, tossing frequently, for about 2 minutes or until heated through.
5. Divide rice mixture among bowls; top with chicken and sprinkle with parsley.
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Directions
1. Stir together wine and saffron; let stand for 5 minutes. Season chicken with salt and pepper. Heat oil in large skillet set over medium heat; cook chicken for 10 to 15 minutes or until browned all over. Transfer to plate.
2. Increase heat to medium-high; in same skillet, cook bacon, onion, red pepper, garlic, rosemary and paprika for 3 minutes. Stir in rice; cook for about 3 minutes or until rice is well toasted. Stir in wine mixture, broth and tomatoes; bring to boil. Return chicken to skillet.
3. Reduce heat to low; cook, uncovered, for 20 to 25 minutes or until chicken is cooked through and most of the liquid is absorbed. Transfer chicken to plate; cover with foil.
4. Increase heat to high; add kimchi to skillet. Cook, tossing frequently, for about 2 minutes or until heated through.
5. Divide rice mixture among bowls; top with chicken and sprinkle with parsley.