I have mentioned in earlier posts how much Robby has been wanting chicken and rice, well I have made it a million different ways but came across this recipe on Pinterest and knew he would love it. It’s SPICY and he loves anything spicy. This was the perfect recipe for him to have over rice and that’s exactly what he did! This recipe reminds me of a Nashville hot chicken.
INGREDIENTS
1 teaspoon ground cayenne pepper
2 teaspoons packed brown sugar
1 1/2 teaspoon Gluten Free Flour or regular
1/2 teaspoon paprika
1/2 teaspoon chili powder
Pinch of salt
1/2 teaspoon garlic powder
1 Tablespoon olive oil
1 pound chicken breast cut into bite size pieces.
Cooked rice for serving.
DIRECTIONS
In a small dish stir together cayenne, brown sugar, flour, paprika, chili powder, salt and garlic powder.
Place the cut up chicken pieces into a large zip lock bag and add the spice mixture, seal the bag and shake the bag until the chicken is coated with all of the spices.
Add the oil to a large skillet over medium high heat. When the oil is hot add the chicken pieces to the pan trying not to over crowd the pan. Stir the chicken coating them in the oil. Cook the chicken 7-10 minutes stirring every couple of minutes. When the chicken is cooked through and browned on the outside remove from the heat and serve with cooked rice.
Enjoy!
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