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Buffalo Chicken Dynamite Rice
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Buffalo Chicken Wing Dynamite Rice Sushi Rolls: Perfect for family meals or football parties!
Ingredients:
  • 6 boneless, skinless chicken thighs
  • 2 tablespoons melted butter
  • salt to taste
  • 0.66 cup mayonnaise
  • 3 tablespoons hot pepper sauce (such as Frank's RedHot®)
  • 1 teaspoon cayenne pepper, or more to taste
  • 0.5 teaspoon paprika
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon freshly ground black pepper
  • 1 tablespoon white vinegar
  • 1 cup long grain rice, cooked according to package directions
  • 1 cup diced celery, divided
  • 0.5 cup crumbled blue cheese, divided
Instructions:
  • Preheat the oven to a toasty 400°F (200°C).
  • Place chicken thighs and luscious melted butter in a baking dish, ensuring everything is evenly coated. Sprinkle a touch of salt on top for added flavor.
  • Cook the chicken in the preheated oven until it is perfectly cooked through, for approximately 20 minutes.
  • As the chicken is cooking, create the sauce by combining mayonnaise, hot sauce, cayenne pepper, paprika, garlic powder, black pepper, and white vinegar in a mixing bowl. Whisk the ingredients together and chill in the fridge until needed.
  • Take the cooked chicken out of the oven. Put the thighs on a plate or in a bowl, and chill in the fridge. Keep all the flavorful juices and drippings from the casserole dish and pour them into a measuring cup. Adjust with water to reach 1 2/3 cups.
  • Combine water and drippings with rice in a saucepan. Bring to a boil, then simmer covered on medium-low heat for 15 minutes until the rice is tender and the water is absorbed. Let the rice sit for an additional 10 minutes off the heat before serving.
  • Spread the cooked rice evenly in the baking dish without pressing it down. Pour any extra sauce from the chicken over the rice.
  • Place diced chicken on a cutting board and chop into 1/2-inch cubes. Combine the cubed chicken with the mayo sauce, ensuring it is well mixed. Sprinkle half of the celery over the rice, then spread the chicken-mayo mixture evenly on top. Crumble half of the blue cheese over the dish and add cayenne for some extra flavor, if preferred.
  • Preheat the oven to a toasty 450 degrees F (230 degrees C).
  • Place baking dish in the preheated oven and bake for 15 to 20 minutes until the top is golden brown. For extra color, switch the broiler to high and broil the top for 1 to 2 minutes. Garnish with remaining celery, extra blue cheese if desired, another drizzle of hot sauce, and optional celery leaves. Serve hot or at room temperature.

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