Ingredients:

  • 240 g (1 ½ cups) Uncooked Long Grain White Rice
  • 360 ml (1 ½ cups) Water or Low-Sodium Chicken Stock
  • ½ tsp Kosher Salt
  • 1 tbsp Unsalted Butter or Neutral Oil
  • 680 g (1 ½ lbs) Boneless, Skinless Chicken Breast or Thighs, diced into 2 cm (1 inch) cubes
  • 1 tbsp Olive Oil or Avocado Oil
  • ½ tsp Garlic Powder
  • ¼ tsp Black Pepper
  • 60 g (4 tbsp / ½ stick) Unsalted Butter (for sauce)
  • 120 ml (½ cup) Frank’s RedHot Original Sauce
  • 1 tsp White Vinegar or Apple Cider Vinegar
  • ½ tsp Worcestershire Sauce (optional)
  • 80 g (½ cup) Crumbled Blue Cheese
  • 1 large stalk Celery, finely diced
  • 1 medium Carrot, finely shredded
  • 2 tbsp Fresh Chives, finely snipped
  • 120 g (½ cup) Greek Yoghurt (full fat, or sour cream)
  • 60 g (¼ cup) Mayonnaise
  • 1 tbsp Lemon Juice
  • ½ tsp Garlic Powder (for dressing)
  • Pinch of Salt and Pepper (for dressing)

Instructions:

  1. Start the Base (The Rice): Rinse the rice thoroughly until the water runs clear. Add the rinsed rice, stock/water, salt, and butter/oil to a saucepan. Bring to a boil, then immediately reduce heat to the lowest setting, cover tightly, and simmer for 15–18 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff gently with a fork before serving.
  2. Prepare the Dressing and Vegetables: In a small bowl, whisk together Greek yoghurt, mayonnaise, lemon juice, garlic powder, salt, and pepper until smooth. Chill until assembly. Dice the celery and shred the carrot. Measure out the blue cheese crumbles and chives.
  3. Cook the Chicken: Toss the cubed chicken with olive oil, garlic powder, and pepper. Heat a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until deeply golden brown and fully cooked (internal temperature 74°C / 165°F). Remove from heat and set aside.
  4. Make and Combine the Buffalo Sauce: In a small saucepan, melt the 4 tbsp of unsalted butter. Remove the butter from the heat. Whisk in the hot sauce, white vinegar, and Worcestershire sauce (if using). Pour the buffalo sauce over the cooked chicken in the skillet. Toss gently until every piece is evenly coated, returning to a low heat briefly (30 seconds) just to warm the sauce through.
  5. Assemble the Bowls: Divide the fluffed rice evenly among four large serving bowls. Spoon a generous serving of sauced buffalo chicken over the rice. Top with the diced celery, shredded carrot, and plenty of blue cheese crumbles. Finish with a generous drizzle of the creamy dressing and a sprinkling of fresh chives. Serve immediately.