Ingredients:

  • 5 cups Long-grain white rice (Jasmine or Basmati)
  • 5 cups Water or Chicken Stock
  • 1/2 teaspoon Salt
  • 1 tablespoon Unsalted Butter (for rice)
  • 5 lbs Boneless, skinless chicken breasts or thighs, diced into 1-inch cubes
  • 1 tablespoon Olive Oil
  • 1 teaspoon Paprika (smoked preferred)
  • 1/2 teaspoon Garlic powder (for chicken)
  • Salt and Black Pepper, to taste
  • 4 tablespoons Unsalted Butter (for sauce)
  • 1/2 cup Frank’s RedHot Original Sauce (or preferred hot sauce)
  • 1 teaspoon White Vinegar or Cider Vinegar
  • 1/2 cup Mayonnaise (full fat)
  • 1/4 cup Buttermilk (or thinned plain yogurt)
  • 2 tablespoons Blue Cheese, crumbled (optional, for dressing)
  • 1 tablespoon Fresh Chives, finely chopped
  • 1/2 teaspoon Dried Dill
  • 1/4 teaspoon Garlic powder (for dressing)
  • 1/4 cup Blue Cheese Crumbles (for topping)
  • 3 stalks Spring Onions/Scallions, thinly sliced
  • 1 cup Celery and Carrot, cut into matchsticks

Instructions:

  1. Start the Rice: Combine rinsed rice, liquid (stock/water), and salt in a saucepan. Bring to a boil, reduce heat immediately to low, cover tightly, and simmer for 15 minutes. Do not lift the lid!
  2. Rest the Rice: Remove the saucepan from heat and let steam, still covered, for 10 minutes. Fluff with a fork and stir in the tablespoon of butter.
  3. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, buttermilk, crumbled blue cheese (if using), chives, dill, and garlic powder until smooth. Season with salt and pepper. Set aside in the fridge to allow flavours to marry.
  4. Season the Chicken: Toss the diced chicken cubes with olive oil, paprika, garlic powder, salt, and pepper.
  5. Sauté the Chicken: Heat the large skillet over medium-high heat. Add the seasoned chicken and sauté for 6–8 minutes, stirring occasionally, until deeply golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set aside.
  6. Prepare the Buffalo Sauce: Reduce the heat to low. Add the 4 tablespoons of unsalted butter and hot sauce to the hot skillet. Stir until the butter is completely melted and emulsified with the hot sauce, about 1 minute. Stir in the teaspoon of vinegar.
  7. Toss: Return the cooked chicken to the sauce and toss quickly to coat thoroughly. Keep warm.
  8. Build the Bowls: Divide the warm, fluffed rice evenly between four bowls.
  9. Layer the Chicken: Spoon a generous portion of Buffalo chicken over the rice. Drizzle a tablespoon or two of any remaining sauce over the top.
  10. Garnish and Serve: Add a handful of celery and carrot matchsticks to the side of the bowl. Drizzle liberally with the prepared Ranch/Blue Cheese Dressing. Finish with a scattering of sliced spring onions and extra blue cheese crumbles. Serve immediately.