Frank's RedHot is tangy vinegar and pepper, not overly hot, so it coats chicken without drowning it. Tonight you build a simple braise with what you have, letting the sauce meld into rice as everything cooks together on one burner.

Serves 2. 35 minutes, 10 at the stove.

About 920 calories a serving, 70 g protein, 69 g carbohydrate, 38 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat one pound chicken dry with paper towels, season with salt and pepper on both sides, then lay the pieces in the hot pan without moving them for 4 minutes until golden. Flip and cook the other side for 3 minutes more, then remove to a plate.7 min
2. In the same pan, dice one medium onion into small pieces and cook in the remaining fat for 2 minutes, stirring often, until soft and translucent. Mince 2 cloves garlic and stir into the onion, cooking for 30 seconds until fragrant.3 min
3. Pour in three-quarter cup rice and stir for 1 minute to toast it lightly, breaking up any lumps. Pour in half cup Frank's RedHot and one and a half cups water, scraping the bottom of the pan to dissolve the browned bits. Nestle the chicken back into the rice, season the liquid with salt and pepper, and bring to a boil.
4. Lower the heat to a bare simmer, cover the pan tightly, and cook for 20 minutes until the rice is tender and the chicken is cooked through to 165°F [74°C] at the thickest part. Stir in 1 tablespoon butter, taste the rice, and adjust salt and pepper.20 min

Note Swap chicken thighs for breasts if you prefer white meat; thighs take the heat better and won't dry out. Leftovers keep three days refrigerated and reheat gently with a splash of water. Serve with a wedge of lime or a simple salad on the side to cut through the vinegar.