Description
A simple and flavorful one-pot dish featuring tender chicken and shishito peppers cooked with rice.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup shishito peppers, stems removed
- 1 cup white rice
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken and cook until browned, about 5 minutes.
- Stir in garlic and shishito peppers, cook for 2 minutes.
- Add rice, salt, pepper, and paprika. Stir to combine.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Remove from heat and let sit for 5 minutes before serving.
Notes
- Adjust salt and pepper to taste.
- For extra flavor, add a splash of soy sauce or lemon juice.
- Substitute shishito peppers with bell peppers if unavailable.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: one pot, shishito peppers, chicken, rice, easy dinner