Name: Buffalo Chicken Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 pound boneless skinless chicken thighs, cut into 1-inch pieces; 1 1/2 teaspoons kosher salt; 1/2 teaspoon pepper; 3/4 teaspoon garlic powder; 3/4 teaspoon paprika; 1 1/2 Tablespoons olive oil; 4 green onions, thinly sliced, divided; 1/2 cup finely chopped celery; 1 Tablespoon butter; 1 1/2 cups rice; 2 3/4 cups water; 1/3 cup hot sauce or buffalo sauce; 1/4 cup crumbled blue cheese; ranch dressing

Buffalo Chicken Rice

This Buffalo chicken rice is a one-skillet dish with chicken thighs, rice, hot sauce, celery, and blue cheese. It brings all the Buffalo chicken wing flavors you love into a comforting casserole.

40 min total 15 min prep 25 min cook 6 313 cal

Instructions

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1 Season chicken all over with salt, pepper, garlic powder, and paprika.
2 Heat oil in a large deep skillet over medium-high heat until barely shimmering. Add chicken and cook, undisturbed for 4 minutes, until browned and releases easily from the pan. Stir and cook for 1 minute.
3 Reserve 2 tablespoons of the green onions for the topping and add remaining onions to the skillet along with the celery. Cook 2 minutes, stirring often.
4 Add butter to the skillet and allow it to melt. Add rice and cook, stirring constantly to toast lightly, about 1 minute. Add water and hot sauce and stir to release any bits from the pan. Bring to a boil, stir once more then cover and reduce to a simmer. Cook until liquid is absorbed and rice is tender, 17 to 20 minutes.
5 Stir rice once and top with blue cheese. Replace cover, turn off heat and let stand for 3 to 5 minutes. Drizzle with ranch and more hot sauce desired and sprinkle with reserved green onions.