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"It was Jenn Day, my chef de cuisine at the now-defunct Gourmet magazine, who came up with the basic concept for this little gem while I was working on a cookbook: Buffalo chicken wings represented by cubed chicken breasts sautéed in butter, then tossed with hot sauce and pasta. But I already had enough pasta recipes in that chapter, so I used rice instead, which also teams up beautifully with chicken, blue cheese and hot sauce."
"In keeping with the chapter's five-ingredient maximum, I use the rice cooking water as the liquid in this recipe. And it's plenty flavorful that way. But, if you wanted to substitute chicken stock for the water, which bumps the number of ingredients to six, well, just remember you're always alone in the kitchen." —Sara Moulton, star of "Sara's Weeknight Meals"
For another 5-ingredient recipe from Sara, check out her Baked Shrimp Stuffed with Italian Sausage.
Ingredients
- 1 cup long grain white rice
- 8 ounces boneless, skinless chicken breasts or chicken tenders
- 3 tablespoons unsalted butter
- Salt
- 2 tablespoons hot sauce
- 4 ounces blue cheese, crumbled (about 1 cup)
- 1 cup celery leaves, for garnish (optional)
Yield
Serves: 4
Preparation
Bring 6 cups salted water in a medium saucepan to a boil over high heat. Add the rice and cook 15 to 17 minutes until 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, 3 to 5 minutes, until just cooked through. Remove from the heat, toss with the hot sauce and set aside in the skillet.
When the rice has cooked, stir it into the chicken in the skillet, along with the 1 cup of cooking liquid and the blue cheese. Divide among 4 serving plates and top with the celery leaves (if using).