Frank's RedHot chicken with charred vinegar pan
Frank's RedHot is built on vinegar and aged peppers, so it pulls double duty here as both marinade and sauce. Weeknight chicken that needs less than thirty minutes, played up by a fast caramel of the sauce in the pan. Serve it over rice to catch every drop.
About 1100 calories a serving, 184 g protein, 0 g carbohydrate, 35 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
To buy
- two 6-ounce pieces boneless skinless chicken breasts
From your shelf
- 1/2 cup [120 ml] Frank's RedHot sauce
Staples
- to taste salt
- to taste pepper
- 1 tablespoon oil
- 1 tablespoon butter
- Pat two 6-ounce chicken breasts dry. Season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in the pan. Cook without moving for 6 to 7 minutes until the underside is golden.
- Flip the chicken. Cook 5 to 6 minutes more until the internal temperature reaches 165°F [74°C]. Transfer to a plate.
- Pour 1/2 cup Frank's RedHot sauce into the same skillet over medium heat. Let it bubble and darken at the edges for 1 to 2 minutes, stirring once or twice, until it thickens slightly and tastes less sharp. Stir in 1 tablespoon butter until it melts.
- Nestle the chicken back into the pan to coat both sides with the sauce. Plate immediately with the sauce spooned over the top.
Note Swap the chicken for shrimp if you prefer; cook shrimp 2 minutes per side instead. Leftovers keep refrigerated three days and reheat gently in a covered skillet with a splash of water. Serve over white rice or with buttered toast to soak up the sauce.
On the label
DISTILLED VINEGAR, AGED CAYENNE RED PEPPERS, SUGAR, SALT, JALAPENO PEPPER PUREE (RED JALAPENO PEPPERS, SALT AND CITRIC ACID), WATER, CARROT FIBER, GARLIC POWDER, NATURAL FLAVORS (SOY), XANTHAN GUM, SPICE AND SMOKED PAPRIKA.
Frank's Redhot, ketchup, mustard, bbq & cheese sauce, serving 5 ml, package 64 FL. OZ./1.89 L/0.5 GAL. Ingredients as printed on the label.
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Cooks as chili, hot sauce. Half of it left? Use up the chili.