Go out and buy the biggest bottle of Frank’s you can – you’re going to need it!
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless Chicken Thighs1 | 8 |
| Jasmine Rice | 2 1/2 Cups, Dry |
| Red Bell Pepper2 | 1 |
| Onion | 1 Medium-Large |
| Garlic Cloves | 3-4, or 2-3 Tablespoons Jarred Minced |
| Tomato Paste | 1 6 oz (170 g) can |
| Olive Oil | To Taste |
| Salt | To Taste |
| Black Pepper | To Taste |
| Red Crushed Pepper | To Taste |
Instructions
- Chop red pepper, onion, and garlic.
- In large pot3, sauté chicken, red pepper, onion, and garlic in olive oil until vegetables are soft, and the outside of the chicken looks cooked (15-20 minutes).
- Add water until chicken is covered.4
- Add salt, pepper, red crushed pepper, and tomato paste.
- Bring to a boil, then simmer until chicken is fully cooked.5
- Strain into second large pot. Put chicken and “stuff” back into original pot.
- Measure out 5 1/2 cups of liquid from the second pot, and add back to chicken.6
- Bring to a boil.
- Add 2 1/2 Cups of Jasmine rice. Turn temp down to low and cover.
- Stir often so it doesn’t stick to the pan.
- Cook until rice is soft, and liquid is gone (20-25 minutes)7
Serve with Frank’s Red Hot!