• 8 chicken thighs
  • 6-8oz Frank’s RedHot Original
  • 1/4 cup buffalo cheddar cheese, shredded
  • 2 tablespoons gorgonzola cheese crumbles
  • 3 scallions, diced
  • 1 cup jasmine rice, dry
  • 1 1/2 cups chicken stock
  • 1 tablespoon butter
  • a bunch collard greens (6-8 leaves), chopped
  • 1/4 onion, diced
  • 1 tablespoonĀ olive oil
  • salt and pepper


  1. Preheat oven to 425.
  2. Combine rice, chicken stock, and butter in a small saucepan and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove from heat and leave the cover on to let steam in the pan for about 10 more minutes. Fluff with a fork.
  3. Heat half the olive oil in a stainless skillet. Salt and pepperĀ the chicken thighs, add them to the skillet, and brown for a few minutes on each side.
  4. Pour the Frank’s RedHot over and around the chicken and stick the whole pan in the oven for about 10 minutes.
  5. Heat the rest of the olive oil in another skillet. Add the onions and brown for a few minutes. Add the collard greens with some salt and pepper. Saute for about 10 minutes.
  6. Remove chicken from oven and turn the broiler on high. Sprinkle the buffalo cheddar over the thighs, sprinkle the gorgonzola and scallions over the top.
  7. Broil the chicken for about 5 minutes until the cheese is bubbly and starting to get brown. Remove from oven and serve over rice and greens.