Frank's RedHot chicken and rice
Quick spiced chicken thighs and rice built on the warm cayenne heat in Frank's seasoning. The sauce comes from the pan drippings, making this a one-pot dinner that tastes like you fussed more than you did.
About 1040 calories a serving, 61 g protein, 106 g carbohydrate, 41 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.
To buy
- 10 ounces boneless chicken thighs
- 2 cups chicken broth
From your shelf
- 1.5 tablespoons Frank's RedHot seasoning
Staples
- 2 tablespoons oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 cloves garlic
- 1 cup rice
- 1 tablespoon butter
- Pat 10 ounces boneless chicken thighs dry with paper towels and coat all sides with 1.5 tablespoons Frank's RedHot seasoning, 0.25 teaspoon pepper, and 0.5 teaspoon salt, rubbing it in so it sticks.
- Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the chicken and sear until the seasoning layer browns and the underside is golden, 3 to 4 minutes per side. Mince 2 cloves garlic while it cooks and transfer the chicken to a plate when it is done.
- Add 1 cup rice and the minced garlic to the hot pan and stir often until the rice turns translucent at the edges, about 2 minutes.
- Pour in 2 cups chicken broth and return the chicken to the pan skin-side up, then bring to a boil over medium-high heat.
- Cover the pan tightly, reduce heat to low, and simmer without lifting the lid until the rice is tender and the broth is absorbed, about 18 minutes.
- Remove from heat and stir in 1 tablespoon butter, letting it melt into the rice.
Note Swap chicken thighs for drumsticks if you like; add a few extra minutes to the sear. Leftovers keep in the refrigerator for three days and reheat gently with a splash of water. Serve with hot sauce on the side, or a squeeze of lime over the top if you have it.
On the label
SALT, CAYENNE PEPPER SAUCE DRY (A DEHYDRATED BLEND OF: FRANK'S REDHOT CAYENNE PEPPER SAUCE (AGED CAYENNE RED PEPPERS, DISTILLED VINEGAR, SALT, GARLIC POWDER), MALTODEXTRIN, ROSEMARY EXTRACT (AS A PRESERVATIVE) AND SILICON DIOXIDE), SPICE, GARLIC POWDER, NOT MORE THAN 2% TRICALCIUM PHOSPHATE (ADDED TO PREVENT CAKING) AND CANOLA OIL (AS A PROCESSING AID).
Frank's Redhot, seasoning mixes, salts, marinades & tenderizers, serving 1.2 g, package 15.3 oz/434 g. Ingredients as printed on the label.
More from Frank's Redhot
- Frank's Redhot buffalo fully cooked chicken wing sections glazed with buffalo wing sauce, buffalo
- Frank's Redhot buffalo boneless chicken white meat chicken fritters glazed with franks redhot buffalo sauce bites, buffalo boneless chicken
- Frank's Redhot buffalo chicken white meat chicken, cream cheese, and frank's redhot original cayenne pepper sauce dip, buffalo chicken
- Frank's Redhot original boneless chicken bites, original
- Frank's Redhot stingin' honey teriyaki boneless chicken bites white meat chicken fritters glazed with frank's redhot stingin' honeyteriyaki wings sauce, stingin' honey teriyaki
- Frank's Redhot original boneless chicken bites white meat chicken fritters glazed with frankos redhot originalcayenne pepper sauce, original
- Frank's Redhot original cayenne pepper fully cooked chicken wings sections glazed with cayenne pepper sauce, original cayenne pepper
- Frank's Redhot hot sauce
- Frank's Redhot slammin' sriracha hot sauce, hot
- Frank's Redhot original cayenne pepper sauce
Other seasoning
- Lieber's cajun seasoningLieber's
- Lieber's shawarma spiceLieber's
- Lieber's lemon pepper seasoningLieber's
- Weber coffee rubWeber
- Weber tandoori seasoningWeber
- Weber seasoning, carne asadaWeber
- Weber dry rub for smoking & barbecuing, originalWeber
- Weber zesty lemon seasoningWeber
- Pictsweet seasoned edamame with sriracha seasoningPictsweet
- Pictsweet edamame with asian seasoningPictsweet
Cooks as seasoning. Half of it left? Use up the seasoning.