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
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.
