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The inspiration for my Franks Hot Sauce Chicken Burrito Bowl was created using both Frank’s RedHot Sauce and Frank’s RedHot Buffalo Wing Sauce. That’s right, I used both sauces. If you think Frank’s RedHot Sauce is only about hot, you got another thing coming. Frank’s RedHot is the perfect combination of flavor & heat. Frank’s RedHot Original is the most versatile sauce that can be used for a wide variety of dish types. I added to the sauces versatility by layering two sauces in one dish. Frank’s RedHot Buffalo is perfect for Summer. If you want to find more recipes with Frank” RedHot Sauce than my creation, check out their Buffalo Chicken Sandwich recipe for inspiration.
After you try my recipe, you will be thinking – “I Put That $#!+ On Everything!” OK, that may not be how you say it but I think you get the idea. The learning for me in this creation is that a spicy condiment, like Frank’s RedHot, can enhance your recipe, not overpower it. I marinated the chicken with Frank’s RedHot Sauce and the chicken got a great spice but not too much. I made this recipe for my son and I. We each like spice but not at the expense of flavor. My son’s response after he had a few bites – “this is awesome”. You get the idea?!
My recipe for Franks Hot Sauce Chicken Burrito Bowl has so much flavor and so much texture. The chicken protein was complimented with two different chicken sausages – andouille and smoked. The texture of the dish came from the fresh red cabbage, the pickled red onions and the grilled corn. Creaminess and coolness was added from the avocados. Additional flavor and freshness came from cilantro. Frank’s RedHot Sauce add flavor and maybe a little bit of heat.
The chicken and two Frank’s RedHot Sauces used in this dish.
The Frank’s RedHot Sauce Buffalo Wing sauce aioli.
The Franks Hot Sauce Chicken Burrito Bowl plated.
Franks Hot Sauce Chicken Burrito Bowl
- 6 Whole Chicken Thighs
- 1 Package Smoked Chicken Sausage cut into 1" pieces
- 4 Whole Andouille Chicken sausages cut into 1" pieces
- 4 Ounces Frank's RedHot Sauce
- 1 Tbsp Adobo Seasoning
- 4 Ears Corn
- 1/4 Head Red Cabbage
Frank's RedHot Buffalo Wings Sauce
- 3 Ounces Frank's RedHot Buffalo Wings Sacue
- 1/4 Cup Mayonnaise
- 2 Tbsp Coconut Oil
- 2 Tbsp Olive Oil
Pickled Red Onions
- 1/4 Whole Red Onion
- 1/4 Cup Apple Cider Vinegar
- 1 Tbsp Sugar
- 2 tsp Salt
- 2 Cups Polenta
- 1/4 Cup Cheddar Cheese
- 1/4 Cup Mozzarella
Combine all the aioli ingredients. Mix well and set aside.
Put the pickled red onion ingredients together in a bowl and set aside until ready to use. Begin at least 30 minutes before using.
Follow the instructions for cooking the polenta. Once complete, add the cheese and melt in.
Marinate the chicken in Frank's RedHot Sauce overnight. In the morning, cube the chicken and add back in the marinate until ready to cook. Add the chicken and marinate to a cast iron skillet on medium high heat. Cook for 6 - 8 minutes. Drain off the sauce and brown the chicken in the skillet for another 3 minutes until a good char has formed. Next, cook all the sausage until browned.
Assemble the dish by putting a good amount of the polenta on the bottom of the bowl. Add each of the ingredients around the bowl including the Frank's marinated chicken, both sausages, red cabbage, pickled onions, corn and top with the aioli.
Serve and enjoy!