Buffalo chicken on top of rice cooked in the same pan, with the sauce soaking into every grain. Spicy, tangy, cheap, and it dirties a single skillet. Weeknight royalty.
What You Need
- 1 lb chicken thighs, boneless, skinless, diced
- 1 cup long grain rice
- 2 cups chicken broth
- 1/2 cup buffalo sauce, plus more for finishing
- 1 onion, diced
- 1/2 cup shredded cheddar
- 2 tablespoons butter
How to Make It
- 1
Melt butter in a deep skillet over medium-high. Season chicken with salt and pepper and sear 3 minutes per side until golden. Remove to a plate.
- 2
Add onion to the pan and cook 3 minutes. Stir in rice and toast for 60 seconds, coating every grain in fat.
- 3
Pour in broth and half the buffalo sauce. Stir once, then nestle chicken back in. Bring to a simmer, cover, drop heat to low, and cook 18 minutes until rice is tender and liquid is absorbed.
- 4
Kill the heat. Drizzle remaining buffalo sauce over the top, scatter cheddar, cover again for 2 minutes to melt. Serve with scallions or blue cheese crumbles.
