I love almost anything that is buffalo flavor, so here is the faithful story of the day I invented Buffalo Chicken Rice.
I was a lonely bachelor living by myself beside a lake in downtown Lake City, so I enjoyed experimenting with foods all the time (and by experimenting, I mean I never went grocery shopping so I’d have to make do with whatever foods I presently had at the apartment.)
One night I decided to make some chicken in my skillet, then progressed to adding buffalo sauce, but I made the thing too saucy… So, I thought about it and decided the perfect thing to help out with the sauceyness was adding rice. So I cooked some rice, shredded the chicken and mixed them together. I topped it off with blue cheese dressing and wondered why I’d never thought of this genius idea before.
So that’s where the dish started, but it’s evolved from there.
Here’s what you need:
3 chicken breast
1 12 oz bottle of wing sauce
2 cups cooked rice
2 cups mozzarella cheese
blue cheese or rance dressing

First, I slow cook some chicken in the buffalo sauce. Usually 3 chicken breasts will do fine, but feel free to add more or less, according to how much you want to make.

If you don’t want to prepare your own buffalo sauce or are in a hurry, Frank’s RedHot Wing sauce is pretty good. I also recommend the more spicy version if you want a little more kick!

After the chicken cooks, go ahead and shred the chicken and place it back in the sauce.After letting the chicken cook for a bit I add in some cooked rice, mixing in all the sauce with the rice and chicken and place it in a casserole dish. Then top it off with cheese! Lots of cheese! Put chicken and rice in a 350 degree oven until cheese is melted.

And voilà, Buffalo Chicken Rice! I like to serve it with a nice blue cheese dressing, but if you’re more of a ranch person… go for it!

Enjoy, you guys!
Signing off,
Chef Ray