Chicken with Rice and Hot Sauce
Golden pan-seared chicken simmered right on top of fluffy rice in one skillet, finished with a bold drizzle of hot sauce — an easy weeknight dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Pat the 1.5 lb chicken thighs dry and season all over with the 1 tsp salt and some black pepper if you have it.
Step 2
Heat the 1 tbsp olive oil in a large skillet over medium-high. Brown the chicken about 4 minutes per side until golden, then set it on a plate.
Step 3
Add the 1 chopped onion to the same pan and cook about 4 minutes until soft and translucent, scraping up the browned bits.
Step 4
Stir in the 1 cup rice, pour in the 2 cups water, and nestle the chicken back on top. Bring to a boil.
Step 5
Cover, lower the heat, and simmer 18 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
Step 6
Off the heat, drizzle the 2 tbsp hot sauce over everything, fluff the rice, and serve.
Tools you’ll need
- large skillet with lid
- knife
- cutting board
- measuring cups
- plate
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