Kabocha Squash and Chicken Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is cooked with rice, chicken, and kabocha squash in one pot, letting the ingredients’ flavors come together.
This pot rice is cooked with rice, chicken, and kabocha squash in one pot, letting the ingredients’ flavors come together. The squash’s gentle sweetness pairs well with the mild chicken. It’s just right for a warm, comforting lunch or dinner.
Rice bowls · 45 minutes to cook
Nutrition (per 542.5g serving): 846.8 kcal · protein 31.2g · carbohydrate 133.8g · fat 18.7g · sodium 465.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into small pieces so it cooks easily with the rice.
Tips: The bottom of the pot can scorch easily, so keep the heat low once it starts to boil.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Chicken thighs — 100 g
- Kabocha squash — 100 g
- Shiitake mushrooms — 1 pc
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Water — 0.7 cup