Frank's RedHot chicken and rice skillet
A weeknight skillet of chicken in a savory, vinegary sauce built straight from the spice blend on your shelf. The seasoning blend dissolves into butter to coat chicken thighs and rice, turning both golden and tangy in one pan.
About 1290 calories a serving, 85 g protein, 140 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 pound chicken thighs or breast
From your shelf
- 3 tablespoons Frank's RedHot seasoning blend, original
Staples
- 2 tablespoons butter
- 3 tablespoons chicken thighs or breasts
- 1/2 teaspoon salt
- to taste pepper
- 3/4 cup rice
- 1 small onion
- 2 cloves garlic
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Pat dry 1 pound chicken thighs or breast cut into 1-inch pieces, season with 1/2 teaspoon salt and pepper to taste, then add to the pan. Cook until golden on all sides, about 6 minutes, stirring occasionally; transfer to a plate.
- Add 1 small onion diced and 2 cloves garlic minced to the same skillet; cook for 1 minute until fragrant. Stir in 3/4 cup rice to coat with the pan juices.
- Sprinkle 3 tablespoons Frank's RedHot seasoning blend over the rice and stir to combine. Pour in 1.5 cups water or chicken stock, return the chicken and any juices to the pan, then bring to a simmer.
- Cover, reduce heat to medium-low, and cook until the rice is tender and liquid is absorbed, about 20 minutes. Let stand off heat for 1 minute, then fluff with a fork.
Note Swap the chicken for shrimp, adding it in the final 3 minutes of cooking. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve with a simple side salad or hot sauce on the side for those who want more heat.
On the label
CAYENNE PEPPER SAUCE POWDER (CORN MALTODEXTRIN, CAYENNE RED PEPPER, DISTILLED VINEGAR, SALT, NATURAL FLAVOR, GARLIC), CORN MALTODEXTRIN, SALT, SPICES (INCLUDING PAPRIKA), GARLIC, SUGAR, TRICALCIUM PHOSPHATE (TO MAKE FREE FLOWING), SILICON DIOXIDE (TO MAKE FREE FLOWING) AND EXTRACTIVES OF PAPRIKA.
Frank's Redhot, seasoning mixes, salts, marinades & tenderizers, serving 0.6 g, package 4.12 oz/116 g. Ingredients as printed on the label.
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Cooks as seasoning. Half of it left? Use up the seasoning.