This is a recipe from Sara Moulton's newest cookbook called "Five-Ingredient Mains." She did a really nice job on this book. I chose this recipe as the first one out of the book to make because my husband and I both love Buffalo Chicken Wings. He is especially fond of the really spicy wings and I prefer mild. This dish gives the best of Buffalo Chicken Wings without the bad parts. It is spicy and delicious but not nearly as fattening. In the book, Sara mentions that the original recipe she got from her chef de cuisine at Gourmet Magazine used pasta, so if you prefer pasta then use it instead of rice. I used long-grain brown rice because I had some in my cupboard. I also want to mention that I had some Original Anchor Bar Mild Wing Sauce so I used that instead of the hot sauce. The Anchor Bar is the place where Buffalo Wings are said to have been "invented" way back in the 1960's. Try this as Buffalo Rice or Pasta. Either way, I think you'll love it.
1 cup long-grain white rice
8 ounces boneless, skinless chicken breast halves
3 tablespoons unsalted butter
2 tablespoons hot sauce
4 ounces Blue Cheese (you can substitute reduced fat Blue Cheese)
1 cup celery leaves, for garnish (optional)
1. Bring 6 cups salted water to a boil over high heat. Add the rice and cook for 15 to 17 minutes, or until rice is tender. (Mine took 20 minutes) Drain the rice in a strainer, reserving 1 cup of the cooking liquid.
2. Meanwhile, cut the chicken into 1/2-inch cubes. Melt the butter in a large skillet over medium heat. Add the chicken and a pinch of salt and cook, stirring occasionally, for 3 to 5 minutes, or until just cooked through. Remove the chicken from the heat, toss with the hot sauce, and set aside in the skillet. Crumble the blue cheese (about 1 cup).
3. Once the rice has cooked, stir it into the chicken in the skillet along with the reserved 1 cup cooking liquid and the blue cheese. Divide the chicken and rice among 4 serving plates and top with the celery leaves, if using.
The Creative Cook