Nashville Hot Chicken and Rice

Dredge:

Marinate chicken thighs in Allegro Nashville Hot marinade for 2-4 hours.
Remove the chicken and season with Crove Poultry Rub.
Set a large pan or stock pot over medium heat with a tablespoon of cooking oil. Place chicken in the pan and cook for 5 minutes per side, until it reaches 165 internal.
Remove chicken and add in diced onion, bell pepper, and garlic. Sautee for 2-3 minutes and add in washed rice. Toast the rice for 60 seconds and add in chicken stock. Cover, turn to low heat, and cook for 15-20 minutes or until the rice is cooked though.
Slice the chicken into bite-sized pieces and serve over the rice.

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