Buffalo Chicken Dynamite Rice
This buffalo chicken dynamite rice blends juicy chicken, spicy buffalo sauce, creamy blue cheese, and fluffy rice for the ultimate comfort food.
Equipment
- Baking Dish
- Mixing bowl
Ingredients
- 6 boneless, skinless chicken thighs
- 2 tbsp melted butter
- salt to taste
- 2/3 cup mayonnaise
- 3 tbsp hot pepper sauce such as Frank’s RedHot®
- 1 tsp cayenne pepper or more to taste
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp black pepper freshly ground
- 1 tbsp white vinegar
- 1 cup long grain rice cooked according to package directions
- 1 cup celery diced, divided
- 1/2 cup blue cheese crumbled, divided
Instructions
- Preheat oven to 375°F (190°C). Place chicken thighs in a baking dish, brush with melted butter, season with salt, and bake for 25–30 minutes until fully cooked. Dice or shred once done.
- In a medium bowl, whisk mayonnaise, hot pepper sauce, cayenne, paprika, garlic powder, black pepper, and white vinegar until smooth.
- Cook rice according to package directions and fluff with a fork.
- In a large bowl, combine rice, half the celery, half the blue cheese, and shredded chicken. Pour the buffalo sauce over and mix well.
- Transfer mixture to a greased baking dish. Top with remaining celery and blue cheese. Bake at 350°F (175°C) for 15–20 minutes until bubbly and slightly golden.
- Serve hot, garnished with extra hot sauce or fresh herbs if desired.
Notes
For extra crunch, top with crushed tortilla chips or panko breadcrumbs before baking. You can also make this ahead and bake when ready to serve.
