Buffalo Chicken Dynamite Rice

Ingredients

• 6 pieces Boneless Skinless Chicken Thighs (trimmed, about 5‑6 oz each)
• 2 tablespoons Unsalted Butter (melted)
• 1 teaspoon Kosher Salt (generously season chicken)
• 1/2 cup Mayonnaise (full‑fat, room temperature)
• 3 tablespoons Louisiana Hot Sauce (e.g., Frank’s RedHot) (adjust to heat preference)
• 1 teaspoon Paprika (sweet or smoked)
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Freshly Ground Black Pepper
• 1 tablespoon White Distilled Vinegar
• 1 cup Long Grain White Rice (rinsed)
• 1/3 cup Chicken Drippings (collected from baked chicken)
• 1.5 cups Water (cold, fresh)
• 2 stalks Celery (diced small)
• 1/4 cup Blue Cheese (crumbled; freeze briefly for easier crumbling)
• 1 pinch Cayenne Pepper (for finishing sprinkle)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the chicken.

   Time: PT5M

   Temperature: 400°F

2. Season and Bake Chicken

   Place 6 chicken thighs in a single layer in the baking dish. Drizzle 2 Tbsp melted butter over them, toss with tongs to coat, then sprinkle 1 tsp salt evenly. Bake for 20‑25 minutes, until the meat is just cooked through (internal temperature 165°F/74°C).

   Time: PT25M

   Temperature: 400°F

3. Make Spicy Mayo

   In a mixing bowl combine 1/2 cup mayonnaise, 3 Tbsp hot sauce, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1 Tbsp white vinegar. Whisk until smooth, then refrigerate until needed.

   Time: PT5M

4. Cook the Rice

   Measure 1 cup long‑grain rice into the saucepan. Add the 1/3 cup chicken drippings and 1.5 cups cold water. Bring to a rapid boil over high heat, watching closely. As soon as it boils, give a quick stir, cover, and reduce heat to low/medium‑low. Simmer for exactly 15 minutes, then turn off the heat and let sit, covered, for 10 minutes. Fluff with a fork.

   Time: PT25M

5. Layer Rice in Baking Dish

   Spread the fluffy rice evenly across the bottom of the baking dish, creating a thin, uniform layer. Drizzle any remaining chicken juices over the rice for extra flavor.

   Time: PT5M

6. Cut Cooked Chicken

   Remove the baked chicken from the oven, let it cool slightly, then cut into roughly ½‑inch pieces by first slicing lengthwise then cross‑cutting.

   Time: PT5M

7. Combine Chicken with Spicy Mayo

   Place the cut chicken pieces into the chilled spicy mayo bowl. Toss gently with a spatula until every piece is coated.

   Time: PT3M

8. Add Celery and Blue Cheese

   Scatter the diced celery over the rice, then sprinkle the crumbled blue cheese evenly. Finish with a pinch of cayenne pepper.

   Time: PT2M

9. Final Bake

   Increase oven temperature to 450°F (230°C). Spread the mayo‑coated chicken over the rice layer. Bake for 15‑20 minutes, until the dish is heated through and the top begins to brown. For extra color, broil on high for 1 minute.

   Time: PT20M

   Temperature: 450°F

10. Serve

    Remove from oven, garnish with a final drizzle of hot sauce, extra celery dice, and a sprinkle of blue cheese if desired. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

2 g