One-Pot Stovetop Nashville Hot Chicken

This spicy sweet recipe from our partner Joy Wilson (aka, @joythebaker) is an easy and satisfying weeknight meal. The chicken is baked with tangy, flavorful pickle rice and topped with a sweet heat spice glaze reminiscent of the classic hot chicken Nashville is known for.

1-1 1/2 pounds boneless, skinless chicken thighs

Sea salt

Freshly 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

Ranch dip, optional

White bread

Season each piece of chicken on both sides with salt and black pepper. In a large braiser or Dutch Oven, heat olive oil over medium heat until hot. Add seasoned chicken topside down and sear, undisturbed for about 5 minutes, or until golden brown. Flip chicken and brown on the other side.

While the chicken sears, melt butter in a small saucepan. Whisk in chili powder, brown sugar, cayenne pepper, garlic powder and paprika until smooth. Divide butter spice mixture into two small bowls and set aside.

Once chicken is browned on both sides, transfer to a bowl and set aside. 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.

Return the braiser to medium heat. Add the rice and stir constantly in the pan to toast it for about 3 minutes. Slowly add the water and pickle juice and gently scrape the bottom of the pan with a wooden spoon to bring up any browned bits. Add chicken pieces back to the pan and tuck into the brothy rice. Pour any juices that have accumulated in the bowl over the chicken. Brush the top of each chicken piece generously with the butter spice mixture. Discard any remaining butter spice mixture in that bowl.

Cover with the lid and turn heat down to medium-low so that liquid is just at a simmer. Simmer for 20 minutes before uncovering the pan to see if the rice and chicken are 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, using a clean pastry brush, brush the cooked chicken with a bit more of the butter spice mixture from the second bowl. Sprinkle with more sea salt and top with fresh dill, sliced pickles, and a dollop of ranch dressing if desired. Serve alongside slices of white bread.