Name: One-Pot Stovetop Nashville Hot Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 – 1.5 pounds boneless skinless chicken thighs; sea salt and fresh cracked black pepper; 3 tablespoons olive oil; 4 tablespoons unsalted butter; 2 tablespoons chili powder; 2 tablespoons light brown sugar; 1 tablespoon cayenne pepper; 1 teaspoon garlic powder; 1/2 teaspoon smoky paprika; 2 cups long grain white rice; 2 cups water; 2 cups pickle juice; fresh dill; sliced pickles; white bread; ranch dip, optional

Description

An easy weeknight, one-pot dinner inspired by Nashville’s famous hot chicken. This version is a spicy sweet version and you can amp the spice up or down according to your taste.

Ingredients

Scale

1 – 1.5 pounds boneless skinless chicken thighs
sea salt and fresh cracked black pepper
3 tablespoons olive oil
4 tablespoons unsalted butter
2 tablespoons chili powder
2 tablespoons light brown sugar
1 tablespoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon smoky paprika
2 cups long grain white rice
2 cups water
2 cups pickle juice
fresh dill
sliced pickles
white bread
ranch dip, optional

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Instructions

Season each piece of chicken on both sides with sea salt and black pepper.
In a large Dutch oven, heat oil over medium-high heat until hot and ready. Add seasoned chicken topside down to sear to golden brown. Allow the chicken to sear, undisturbed for 5 minutes before flipping to brown on the other side.
While the chicken sears, melt butter in a small saucepan. Whisk in spices until smooth, divide into two small bowls and set aside.
Once chicken is browned on both sides, transfer to a bowl and set aside.Take a look at the oil left in the pan. If it feels like more than 1/4 cup, use a spoon to transfer a few spoonfuls of the fat out of the pan and discard.
With the Dutch oven over medium heat, add the rice and stir around the pan to toast, about 3 minutes.
Slowly stream in the water and pickle juice and gently scrape the bottom of the pan with a wooden spoon to bring up any browned flavorful bits.
Tuck chicken pieces into the brothy rice and pour any juices that have accumulated in the bowl over the chicken.
Brush the top of each chicken piece generously with the butter and spice mixture. Discard that spice bowl. Place the lid on the pot and place over medium or medium-low heat to simmer. Simmer for 20 minutes before uncovering the pan to see if the rice is cooked. You may want to push the rice around the pan a bit before replacing the lid and cooking for a few minutes more.
Before serving, clean the pastry brush and brush the cooked chicken with a bit more spice mixture from the second bowl. Sprinkle with flaky sea salt.
Top with fresh dill, sliced pickles, and a dollop of ranch if you’d like. Leftovers will last for up to 5 days in the refrigerator.