Frank's Hot Buffalo Chicken & Rice Bowls

Juicy chicken thighs lacquered in tangy Frank's RedHot, served over fluffy rice and topped with briny olives and a cool drizzle of Greek dressing for a bold, crowd-pleasing bowl.

Let's cook

1. Preheat your oven to 425°F. Pat 8 large chicken thighs dry with paper towels and season both sides generously with salt and pepper.
2. Place the chicken thighs skin-side up in a single layer in a large baking dish. Pour half a cup of Frank's RedHot directly over the thighs, turning to coat all sides, then arrange skin-side up again.
3. Roast the chicken in the preheated oven for 35-40 minutes, spooning the hot sauce pan juices back over the thighs halfway through, until the skin is caramelized and the internal temperature reaches 165°F.
4. While the chicken roasts, bring 6 cups of water to a boil in a large pot. Add 3 cups of rice and 1 teaspoon of salt, stir once, reduce heat to low, cover tightly, and cook for 18 minutes until water is absorbed. Remove from heat and let steam 5 minutes, then fluff with a fork.
5. Slice or halve 1 cup of olives. Set aside.
6. Divide the rice evenly among 8 bowls. Place one hot chicken thigh on top of each bowl of rice.
7. Drizzle 1-2 tablespoons of Greek salad dressing over each bowl and scatter the sliced olives on top.
8. Finish each bowl with an extra splash of Frank's RedHot if desired, and serve immediately while hot.