Go Back
Buffalo Chicken Bowls

Buffalo Chicken Bowls

Spicy Buffalo chicken and fluffy rice are served with crisp celery, carrots, and lettuce, then finished with a creamy homemade ranch dressing and blue cheese crumbles for a classic flavour combination.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 985
Ingredients Method Notes

Ingredients
  

For the Chicken & Rice
  • 600 g skinless boneless chicken breasts, cut into 2-3cm cubes
  • 1 tbsp olive oil
  • 300 g long-grain white rice
  • Salt and freshly ground black pepper
For the Buffalo Sauce
  • 80 ml Frank's RedHot Original Cayenne Pepper Sauce
  • 60 g unsalted butter
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp white wine vinegar
For the Ranch Dressing & Toppings
  • 120 g mayonnaise
  • 120 g soured cream
  • 1 tbsp fresh chives finely chopped
  • 1 tbsp fresh dill finely chopped
  • 1 clove garlic minced
  • 1 tsp lemon juice
  • A splash of milk to thin, if needed
  • 2 celery stalks finely sliced
  • 1 large carrot grated
  • 1/2 iceberg or romaine lettuce shredded
  • 60 g blue cheese crumbles optional

Method
 

  1. Cook the Rice: Rinse the rice under cold water until the water runs clear. Add the rice and 600ml of cold water to a medium saucepan with a pinch of salt. Bring to a boil, then reduce the heat to your lowest setting, cover with a tight-fitting lid, and simmer for 12-15 minutes, or until all the water has been absorbed. Remove from the heat and let it stand, covered, for 10 minutes. Fluff with a fork before serving.
  2. Prepare the Toppings & Dressing: While the rice is cooking, prepare your vegetables. Finely slice the celery, grate the carrot, and shred the lettuce. To make the ranch dressing, combine the mayonnaise, soured cream, chives, dill, minced garlic, and lemon juice in a small bowl. Whisk until smooth. If it’s too thick, add a small splash of milk to reach your desired consistency. Season with salt and pepper to taste and set aside.
  3. Cook the Chicken: Pat the chicken cubes dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large frying pan or skillet over a medium-high heat. Add the chicken to the hot pan in a single layer, being careful not to overcrowd it. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken from the pan and set aside on a plate. For more tips on getting a great colour, check out this guide on how to get a good sear on chicken.
  4. Make the Buffalo Sauce: Reduce the heat under the frying pan to low. Add the butter and let it melt completely. What works best for me is keeping the heat very gentle here to prevent the butter from browning too quickly. Once melted, add the hot sauce, garlic powder, onion powder, and white wine vinegar. Whisk together until the sauce is smooth and gently simmering.
  5. Coat the Chicken: Return the cooked chicken pieces to the pan with the sauce. Stir and toss gently for 1-2 minutes until every piece is thoroughly coated in the glossy Buffalo sauce.
  6. Assemble the Bowls: To serve, divide the fluffed rice among four bowls. Top with a generous portion of the saucy Buffalo chicken. Arrange the shredded lettuce, sliced celery, and grated carrot around the chicken. Drizzle generously with the homemade ranch dressing and sprinkle over the blue cheese crumbles, if using. Serve immediately.

Notes

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice before assembling for the best texture.