Frank's RedhOt transforms a quick chicken pan into something tangy and urgent. The vinegar and aged cayenne cut through butter to make a sauce that tastes less like a condiment and more like dinner. Serve it over rice to catch every drop.

Serves 2. 25 minutes, 20 at the stove.

About 1720 calories a serving, 200 g protein, 98 g carbohydrate, 51 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Start 1.5 cups chicken broth heating in a small pot. Bring to a boil, then stir in 1 cup rice, cover, and reduce heat to low.
2. Pat two 6-ounce chicken breasts dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then lay the chicken in the pan and do not move it.
3. Cook the chicken without stirring for 6 minutes until the bottom is golden and the edges look opaque, then flip and cook the other side for another 5 minutes until cooked through. Transfer to a plate.11 min
4. Pour off all but 1 tablespoon fat from the skillet and set it over medium heat. Mince 2 garlic cloves directly into the pan and stir until fragrant, about 30 seconds.
5. Pour in 1/3 cup Frank's RedhOt and 2 tablespoons butter and simmer, stirring often, until the sauce reduces slightly and emulsifies, about 2 minutes. Taste and adjust salt.2 min
6. Slice the chicken and arrange on a plate with a mound of rice, then spoon the hot sauce over everything.

Note Swap boneless thighs for chicken breasts if you like more flavor and less fuss with doneness. Leftovers keep three days refrigerated and reheat well in a skillet. Serve with a cold salad or quick slaw to balance the heat.