Frank's RedHot chicken and rice
A sheet pan dinner built on Frank's RedHot, where cayenne heat and vinegar mingle with butter and garlic to coat chicken thighs. The rice cooks underneath, soaking up every drop. This shelf holds one treasure, and this is how to spend it.
About 960 calories a serving, 41 g protein, 127 g carbohydrate, 30 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.
To buy
- 4 pieces chicken thighs, bone-in skin-on
From your shelf
- 1/2 cup Frank's RedHot sauce
Staples
- 3 tablespoons butter
- 2 cloves, minced garlic
- to taste salt
- to taste pepper
- 3/4 cup rice
- 1/2 medium, diced onion
- Heat your oven to 425 degrees Fahrenheit (220 Celsius). Melt 2 tablespoons of butter in a small bowl with 2 minced garlic cloves, then stir in 1/2 cup Frank's RedHot sauce, a pinch of salt, and a few grinds of pepper.
- On a sheet pan, scatter 3/4 cup rice and 1/2 diced medium onion, then pour in 1 1/2 cups water. Arrange 4 bone-in skin-on chicken thighs on top, skin side up, then brush each one generously with the hot sauce mixture.
- Roast until the rice is tender, the chicken skin is brown and the internal temperature of the thickest thigh reads 165 degrees Fahrenheit (74 Celsius), about 30 minutes. Let rest for five minutes.
Note Swap chicken thighs for breasts if you prefer, though thighs forgive the heat better. Leftovers keep refrigerated for three days and reheat gently with a splash of water. Serve with a sharp slaw or a simple green salad to cool the heat.
On the label
AGED CAYENNE RED PEPPERS, DISTILLED VINEGAR, WATER, SALT AND GARLIC POWDER.
Frank's Redhot, ketchup, mustard, bbq & cheese sauce, serving 5 ml, package 64 fl oz/1.89 L. Ingredients as printed on the label.
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Cooks as chili powder. Half of it left? Use up the chili powder.