Recipe: Buffalo Chicken Rice | KCET
Recipe: Buffalo Chicken Rice
This recipe is courtesy of saramoulton.com
Buffalo Chicken Rice
Makes 4 Servings
Hands-On Time 25 Minutes
Total Preparation Time: 25 Minutes
Tossed green salad
- 1 cup long-grain white rice
- 8 ounces boneless skinless chicken breast halves
- 3 tablespoons unsalted butter
- Kosher Salt
- 2 tablespoons hot sauce
- 4 ounces blue cheese
- 1 cup celery leaves, for garnish
Bring a large pot of salted water to a boil over high heat. Add the rice and cook for 15 to 17 minutes, or until it is tender. Drain the rice in a strainer, reserving 1 cup of the cooking liquid.
Meanwhile, cut the chicken into ½ 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).
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.
For the last 30 years, El Nopal Press has intentionally been a studio where artists can experiment with printmaking. Some of the most provocative artistic pieces and innovations have come from the studio’s collaborations with women.
What truly matters? Ali Behdad, professor of literature; Kristy Edmunds, artist and curator; and Michael Eselun, chaplain for the Simms-Mann/UCLA Center for Integrative Oncology discuss the important things in life.
‘Bombshell’ Exposes Media Mogul’s Toxic Sexual Harassment Culture at Fox News on Screen at the KCET Cinema Series
After the screening, KCET Cinema Series host Pete Hammond sat down with director Jay Roach.
The U.S. currently incarcerates more people per capita than any other nation in the world. Police forces and school systems are beginning to use diversion tactics to redirect young people away from criminal records.
- 1 of 224
- next ›
Noted Indian chef Floyd Cardoz joins Sara to cook wild striped bass curry from his native Goa.
Sara gets tons of winter veggies from a farm where her nephew works and learns how they are grown in the winter months.
Sara has got nearly a week's full of meals with the simplest idea — cook once, eat twice.
The best chefs know that beans can round out a meal with extra flavor and texture, and today we have two of the best chefs.
Everyone loves Italian and we have the best Italian recipes.
- 1 of 4
- next ›