Friday, March 9, 2012
Saucy Buffalo Chicken and Rice
Let it be known here and now that I am a complete wimp when it comes to spicy foods. When we visit restaurants that have a hot scale of chiles on the menu, I opt for one...or half of one. My family members just shakes their heads and order three chile items. Making a Buffalo chicken anything was really reaching for me.
Saucy Buffalo Chicken and Rice:
1 pound boneless, skinless chicken breast, cubed
1 onion, chopped
2 ribs celery, chopped
2 Tbsp olive oil
1 8 ounce brick cream cheese
1 3-4 ounce container crumbled blue cheese
1/3 cup hot sauce (like Frank's Red Hot Sauce)
salt and pepper to taste
In a deep skillet, heat oil. Cook chicken along with onion and celery until thoroughly cooked. Add cream cheese and blue cheese, cooking and stirring until melted and creamy. Add hot sauce and blend well. Season to taste. Serve over hot, cooked rice.