Ingredients
- 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 tablespoon olive oil
- salt and pepper
Directions
- Preheat oven to 425.
- 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.
- Heat half the olive oil in a stainless skillet. Salt and pepper the chicken thighs, add them to the skillet, and brown for a few minutes on each side.
- Pour the Frank’s RedHot over and around the chicken and stick the whole pan in the oven for about 10 minutes.
- 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.
- 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.
- 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.