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1
Prepare Chicken thighs: You have 2 options.
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2
Option 1.
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3
Put chicken thighs and half the bottle of Frank's in a crockpot, set on low for 8 hours.
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4
Shred when done.
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5
Or 2.
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6
Cook chicken thighs in a skillet with a little oil, shred and add Frank's hot sauce when done.
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7
Add the onion, bell pepper, cheddar cheese, salt and pepper to the chicken.
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8
Set aside.
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9
Cook white rice according to package directions.
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10
I'm lazy and use minute rice.
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11
Throw that rice in the bowl with the other stuff.
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12
Give it a stir.
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13
Add the rest of the hot sauce to the bowl, stir well.
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14
Time to prepare the dough!
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15
Put the flour, salt, sugar and yeast in a bowl.
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16
Give it a stir.
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17
Add the warm water and grapeseed oil to the bowl.
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18
Stir until combined.
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19
Add more flour if it's too sticky, more water if it's too dry.
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20
Roll out that dough on a floured surface until it's thin, but not too thin.
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21
Cut the dough into 3x3 squares, or cut it however big you want.
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22
Bigger squares mean bigger bites.
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23
You should preheat the oven to 375 now.
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24
Add enough chicken filling to the dough square to fill it, but still be able to wrap it up into a happy little pocket of awesomeness.
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25
About 2 TBSP per 3x3 square.
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26
Keep on filling and wrapping.
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27
Set them on a pan covered with a sil pat, parchment paper, or lightly greased with oil.
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28
Make an egg wash: take 1 egg and keep just the whites.
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29
Give it a quick whisk.
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30
Apply a thin layer of egg white using a pastry brush to each pocket/bite.
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31
Sprinkle with some salt and pepper.
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32
Bake in the oven at 375 for 20-25 minutes or until browned.
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33
You're done!
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34
Serve them bad boys with ranch or bleu cheese dressing and some celery.
