This is probably not a dish you would serve to company, but the taste will please any fans of Buffalo chicken wings in your house, and it's certainly economical. It's almost like a risotto, once the cheese melts into the rice with its cup of cooking liquid. Eight ounces of chicken stretches far enough here, but feel free to up the amount to 3/4 or 1 pound (additional chicken might require an additional tablespoon of butter and hot sauce).
Serve with carrot and celery sticks.
- 6 cups water
- Kosher salt
- 1 cup long-grain white rice
- 3 tablespoons unsalted butter
- 8 ounces (uncooked) boneless, skinless chicken breast half
- 2 tablespoons hot sauce, such as Tabasco
- 4 ounces blue cheese
- 1 cup celery leaves, for garnish (optional)
Bring the water to a boil in a large saucepan over high heat; add a good pinch of salt. 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 water. (If you forget to reserve the cooking water, substitute a cup of low-sodium chicken broth.)
Meanwhile, melt the butter in a large skillet over medium heat. Trim off and discard any fat from the chicken. Cut the chicken into 1/2-inch cubes and add to the skillet. Cook for 3 to 5 minutes, stirring, until just cooked through. Add the hot sauce and stir to coat evenly. Remove from the heat.
Crumble the blue cheese (about 1 cup).
Transfer the cooked, drained rice to the skillet, along with the blue cheese and the reserved cup of cooking water. Mix well to melt the cheese.
Divide among individual plates. Garnish with the celery leaves, if desired. Serve warm.
Adapted from Sara Moulton’s "Everyday Family Dinners" (Simon and Schuster, 2010).
Tested by Bonnie S. Benwick.
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