We here at Lazy RV Cooking love spicy food. The spicier, the better. For real, we have more hot sauces than any other condiment.

In Spring 2016, I took a work trip to Nashville, Tennessee–home of Nashville Hot Chicken. As soon as we got off the plane, my co-workers and I headed straight to Hattie B’s for their famous hot chicken. Ever since that first visit, I have been obsessed with the perfect balance of heat, spice, and rich depth of flavor.

For this heat and eat recipe, we kick the traditional chicken and rice with broccoli up a level by adding some Nashville Hot chicken flavor.

Another heat and eat meal from our trip to Fort Wilderness: If you like this video and want to know more about being a Lazy RV cook please like our video on YouTube, subscribe to our YouTube channel, and click the bell for notifications.

Ingredients:

• 2 cups of cooked chicken
• 1 bag thawed broccoli
• 2 cups rice
• 2 can of Rotel
• 1 can cream of cheddar soup
• 4 cups Chicken stock
• 1 can Green chilis
• 1TBSP garlic powder
• 1 TSP Ranch seasoning
• 1 TBSP Adobo seasoning
• 1 TBSP Nashville Hot Chicken seasoning

Directions:

1. Put the cooked chicken in the pan and add your roast to toast
2. Add your Rotel and chilis, stir to combine
3. Add your cream of cheddar soup and add to rice (put some of the chicken stock in the can to get the rest of soup from the side of the can)
4. Add the rest of the stock to the pan
5. Mix to combine in the pan
6. Add spices and stir into the pan
7. Add the broccoli to the pan and mix in
8. Cook until the rice is al dente