Description
A simple and flavorful one-pot meal featuring shishito peppers, chicken, and rice. Quick to prepare and easy to clean up.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, diced
- 1 cup white rice
- 1 1/2 cups chicken broth
- 10–12 shishito peppers, sliced
- 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 skillet over medium heat.
- Add diced chicken and cook until browned, about 5 minutes.
- Stir in garlic and shishito peppers, cook for 2 minutes.
- Add rice, chicken broth, salt, pepper, and paprika. Stir well.
- Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
- Remove from heat and let sit covered for 5 minutes before serving.
Notes
- For extra spice, add a pinch of red pepper flakes.
- Substitute shishito peppers with bell peppers if unavailable.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: one-pot, chicken, rice, shishito peppers, easy dinner