Dinner

Pan-Roasted Chicken Breast with Black Garlic Emulsion, Charred Shishito Peppers & Forbidden Rice

Name: Pan-Roasted Chicken Breast with Black Garlic Emulsion, Charred Shishito Peppers & Forbidden Rice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 boneless, skin-on chicken breasts (200g each); kosher salt; freshly ground black pepper; 1/2 tbsp neutral oil; 250g shishito peppers (about 16–18 peppers); 1/2 tsp kosher salt (for peppers); 1/4 tsp black pepper (for peppers); 1 tbsp neutral oil (for peppers); 150g forbidden (black) rice; 300ml water; 1 tsp fine sea salt (for rice); 1/2 star anise pod (for rice); 100ml chicken stock; 4 cloves black garlic (fermented), finely minced; 2 tsp white miso; 40g unsalted butter, cubed; 1 tsp fresh lemon juice; 1/4 tsp soy sauce; 1/4 tsp fresh thyme leaves; fleur de sel for finishing

A pristine, thick-cut chicken breast paillard, seared skin-on until golden, then finished with a silky black-garlic and brown-butter emulsion that coats every surface in savory, slightly sweet depth. Served with blistered shishito peppers and a striking black forbidden rice for visual drama and textural sophistication.

860calper serving 51gprotein 72gcarbs 40gfat 20min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this