Preheat oven to 350 degrees. Stir together honey, hot sauce, and black pepper in a small bowl; set aside.
Flavorful chicken, rice, and veggies come together to make a sweet and spicy dinner in under an hour. All you need is a Dutch oven to prep One-Pan Hot Honey Chicken—you'll sear, boil, bake, and serve from the same pot.
Servings and Ingredients
|3 tbsp. Hy-Vee honey|
|1 tbsp. Lola's original hot sauce|
|1 tsp. Hy-Vee ground black pepper|
|1 (3-lbs.) pkg. Hy-Vee fresh 100% natural chicken leg quarters|
|1 tbsp. Gustare Vita olive oil|
|1 c. Hy-Vee Short Cuts tri-colored chopped bell peppers|
|2 tsp. bottled minced garlic|
|2 c. water|
|1 tsp. kosher salt|
|1 c. long grain white rice|
|1 tsp. Hy-Vee less sodium soy sauce, or gluten-free tamari sauce|
|Green onions, sliced; for garnish|
Things To Grab
- Small bowl
- Paper towels
- 6-quart Dutch oven
- Meat thermometer
Pat chicken dry with paper towels. Heat oil in a 6-quart Dutch oven over medium-high heat. Place chicken, skin-side down, in Dutch oven. Reduce heat to medium-low. Cook 6 to 8 minutes or until skin is golden brown; do not turn over. Remove from Dutch oven; set aside.
Add bell peppers to pan drippings in Dutch oven. Cook over medium heat 2 minutes, stirring frequently. Stir in garlic; cook 30 seconds. Stir in water, salt, rice, and soy sauce. Place chicken, skin-side up, on rice mixture. Brush top of chicken with honey mixture.
Bring to a boil over high heat. Cover Dutch oven. Bake 20 to 25 minutes or until rice is tender and chicken reaches 165 degrees. Remove from oven; spoon remaining honey mixture over chicken. Garnish with green onions, if desired.
Amounts Per Serving
- Total Fat: 43g
- Cholesterol: 200mg
- Sodium: 560mg
- Total Carbohydrates: 23g
- Protein: 38g