Buffalo Chicken Rice​

Asian style buffalo chicken rice with local taste

Asian style buffalo chicken rice with local taste

Buffalo Chicken Rice​

Ingredients

    • 500 gm Buffalo Chicken Wing Stick 350g

    • 250 gm Rice

    • 50 gm Garlic (Minced) ​

    • 100 gm Shallot / Onion (Small Dice) ​

    • 100 gm Celery (Small Dice) ​

    • 100 gm Carrot (Small Dice) ​

    • 100 gm Sweet Corn

    • 2 gm Cayenne

    • 5 gm Paprika

    • 20 ml Louisiana Style Hot Sauce (Tabasco, Crystal etc.)

    • 600 ml Chicken Stock / Water

    • 75 ml Vegetable Oil

    • 150 gm Shredded Mild Cheddar / Mixed Cheese

    • 15 gm Parsley

    • 15 gm Salt

    • 5 gm Black Pepper

How to Cook

  • In a large deep sided pot heat vegetable oil of medium heat ​
  • Add in shallot, celery, carrot and sweet corn. Sautee for 3-5 minutes or until softened. Season with 5g salt ​
  • Add in garlic and rice. Sauté for 2 minutes. Add in cayenne, paprika and hot sauce. Sauté for 1 minute ​
  • Add in chicken stock / water, remaining salt and pepper and stir gently to combine and bring to a gentle simmer
  • Place Tyson Buffalo Chicken Wing Sticks on top of the rice and cover the pot ​
  • Reduce heat to low and leave to cook for 20 minutes ​
  • After 20 minutes remove from heat and let stand covered for at least 10 minutes ​
  • Uncover and top with cheese and parsley, place in a preheated 200°C oven for 5-6 minutes until cheese is fully melted ​
  • Serve on a heat proof surface and enjoy with salad or vegetables. ​