Gingered-Shishito Pepper Chicken and Cauliflower Mash
Created in partnership with Orlando City, this Gingered-Shishito Pepper Chicken and Cauliflower Mash is bold, craveable, and comes together quick with a Spice World kick! Blending spice with creaminess, this South American-inspired dish will leave you wanting more.
Combine in a large saucepan: florets, cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons Spice World Easy Onion, 1 tablespoon Spice World Squeezable Minced Ginger, 1 tablespoon Spice World Ready-To-Use Minced Garlic, and butter.
Bring to a simmer and cook for 15–20 minutes until tender. Remove the pot from heat.
Lightly mash to a slightly chunky consistency and slice shishito, shallots, and green onions thinly.
Coat chicken in 2 tablespoons oil; season with the remaining 1 teaspoon salt and the remaining 1 teaspoon pepper (wash hands).
Preheat a large sauté pan on medium for 5 minutes. Add 2 tablespoons of oil to the pan, then add the chicken.
Cook for 4-5 minutes on each side until the chicken is 165°F. Remove the chicken from the pan and set it aside.
Add the remaining 2 tablespoons of oil to the same pan. Add shishito peppers, shallots, green onions, and the remaining 2 tablespoons Spice World Squeezable Minced Ginger, remaining 2 tablespoons Spice World Ready-To-Use Minced Garlic, and remaining 1/4 cup Spice World Easy Onion.
Cook for 3–4 minutes, stirring occasionally, until slightly softened. Add the reserved chicken to the pan; cook for 2 more minutes until the chicken is heated through.
