Ingredients:

  • 1 lb boneless, skinless chicken thighs or breasts (450 g) — thighs recommended for juiciness
  • 1 tbsp olive oil (15 ml)
  • 1 tsp kosher salt (5 g)
  • 1/2 tsp freshly ground black pepper (1.5 g)
  • 1/2 tsp garlic powder (1.5 g)
  • 1/2 tsp smoked paprika (1.5 g)
  • Optional: 1/2 tbsp lemon juice (7 ml) — for a quick marinade
  • 1/2 cup Frank’s RedHot or similar cayenne pepper sauce (120 ml)
  • 3 tbsp unsalted butter (42 g) — or 3 tbsp vegan butter for dairy-free
  • 1 tsp honey or maple syrup (5 ml) — optional, to round heat
  • Pinch of salt (optional)
  • 2 cups long-grain white rice, uncooked (370 g) OR 2 cups brown rice (uncooked)
  • 3 1/2 cups water (825 ml) (or follow rice cooker directions)
  • 1/2 tsp salt (2.5 g)
  • 1 tbsp unsalted butter or neutral oil (optional, 15 ml)
  • 3/4 cup celery, finely sliced (90 g)
  • 3/4 cup shredded carrots (90 g) or matchsticks
  • 1/2 cup crumbled blue cheese (60 g) or 1/2 cup ranch dressing (120 ml)
  • 3 scallions, thinly sliced
  • 1 small avocado, sliced (optional)
  • 1 lime, cut into wedges
  • 2 tbsp chopped fresh cilantro (optional)
  • Hot sauce or extra Buffalo sauce, for drizzling
  • Optional garnish: sesame seeds, extra crumbled cheese, pickled red onion

Instructions:

  1. Cook the rice: rinse rice until water runs clear. Combine rice, water and 1/2 tsp salt in a medium saucepan; bring to a boil, reduce to low, cover and simmer (white rice 18 minutes; brown rice 35-40 minutes) until water is absorbed. Rest covered 10 minutes and fluff with a fork. Visual cue: grains plump and water absorbed.
  2. Prepare the Buffalo sauce: in a small saucepan over low heat or in a microwave-safe bowl, melt butter. Whisk in hot sauce and honey (if using); taste and adjust pinch of salt or sweetness. Keep warm. Visual cue: smooth, glossy emulsion; avoid burning the butter.
  3. Cook the chicken — Pan-seared method: pat chicken dry and (optional) marinate briefly with lemon. Season with kosher salt, pepper, garlic powder and smoked paprika. Heat 1 tbsp olive oil in a 10-12 inch skillet over medium-high and sear chicken 3-5 minutes per side until well browned and internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice. Visual cue: golden-brown exterior and thermometer reads 165°F.
  4. Cook the chicken — Oven-baked and shredded method: preheat oven to 400°F (200°C). Toss seasoned chicken with a drizzle of oil and bake on a lined sheet 18-22 minutes until internal temperature is 165°F (74°C). Shred with two forks and return to a warm pan. Visual cue: juices run clear and thermometer 165°F.
  5. Cook the chicken — Shortcut: rotisserie chicken: shred about 2 cups cooked rotisserie chicken and proceed to the next step.
  6. Toss chicken in Buffalo sauce: place sliced or shredded chicken in a bowl or skillet, pour about 3/4 of the warm Buffalo sauce over it and toss to coat evenly. Reserve some sauce for drizzling. Visual cue: chicken evenly lacquered in orange sauce but not soupy.
  7. Assemble bowls: divide fluffy rice among 4 bowls. Top with Buffalo chicken, sliced celery, shredded carrots, crumbled blue cheese or a drizzle of ranch, scallions and avocado slices (if using). Drizzle reserved sauce and squeeze lime over each bowl. Garnish with cilantro, sesame seeds or pickled red onion if desired. Serve immediately.
  8. Doneness checks and tips: ensure chicken reaches 165°F (74°C). Rice should be tender and fully absorb water. If the sauce separates, whisk gently off heat to re-emulsify. Tip: pat chicken very dry before searing to get a brown crust and reserve sauce for finishing the bowls.