Name: Buffalo Chicken Dynamite Rice
Yield: 6
Ingredients: 6 boneless, skinless chicken thighs; 2 tablespoons melted butter; salt to taste; 0.66 cup mayonnaise; 3 tablespoons hot pepper sauce (such as Frank's RedHot®); 1 teaspoon cayenne pepper, or more to taste; 0.5 teaspoon paprika; 0.25 teaspoon garlic powder; 0.25 teaspoon freshly ground black pepper; 1 tablespoon white vinegar; 1 cup long grain rice, cooked according to package directions; 1 cup diced celery, divided; 0.5 cup crumbled blue cheese, divided

This Buffalo Chicken Dynamite Rice recipe started as a fun, Super Bowl-themed party dish, celebrating the beloved Buffalo flavor. It quickly became more than just a gimmicky snack - it's a delicious and hearty chicken and rice dish thats hard to resist. Whether you're a fan of Buffalo wings or just love good comfort food, this recipe is sure to impress. Even better, it's perfect for making ahead of time, so you can enjoy the big game without stressing about dinner!

For those who love the spicy mayo topping from last years Dynamite Rice recipe, this one takes that concept and adds a twist with the bold flavors of Franks RedHot sauce, tangy blue cheese, and tender chicken thighs. Its flavorful, easy to prepare, and versatile enough to serve hot, warm, or even at room temperature - ideal for a party setting.

Ingredients

6 boneless, skinless chicken thighs
2 tablespoons melted butter
Salt to taste
cup mayonnaise
3 tablespoons hot pepper sauce (such as Frank's RedHot)
1 teaspoon cayenne pepper (or more to taste)
teaspoon paprika
teaspoon garlic powder
teaspoon freshly ground black pepper
1 tablespoon white vinegar
1 cup long grain rice, cooked according to package directions
1 cup diced celery, divided
cup crumbled blue cheese, divided

Directions

Preheat your oven to 400F (200C).
Place the chicken thighs in a baking dish and coat with melted butter. Season with salt. Bake for about 20 minutes, or until the chicken is just cooked through.
While the chicken is cooking, prepare the sauce: In a bowl, combine mayonnaise, hot sauce, cayenne pepper, paprika, garlic powder, black pepper, and white vinegar. Whisk everything together and refrigerate until ready to use.
Once the chicken is cooked, remove it from the oven and let it cool. Place the thighs in the fridge until youre ready to use them. Be sure to save all the juices and drippings from the baking dish - youll need them for the rice.
Pour the drippings into a measuring cup and add enough water to reach 1 2/3 cups. In a saucepan, bring this mixture to a boil. Add the rice and reduce the heat to medium-low. Cover and simmer for about 15 minutes, until the rice is tender and the liquid has been absorbed. Turn off the heat and let the rice sit for 10 minutes.
Transfer the cooked rice into the baking dish used for the chicken. Spread it out into an even layer, but dont pack it down. Drizzle any leftover sauce from the chicken over the rice.
Cut the cooked chicken into -inch cubes and add it to the mayo sauce. Stir to coat the chicken well.
Sprinkle half of the diced celery over the rice, then spread the chicken mixture evenly on top. Crumble half of the blue cheese over everything and, if desired, sprinkle some cayenne pepper on top for an extra kick.
Preheat your oven to 450F (230C). Place the baking dish in the oven and bake for 15-20 minutes, or until the top is starting to brown. For more color, set your broiler to high and broil the top for 1-2 minutes.
Once browned, remove from the oven and garnish with the remaining celery, additional blue cheese if desired, and a final drizzle of hot sauce. Add celery leaves for extra flavor and color if available. Serve hot, warm, or at room temperature, and enjoy!

Cooks Note:

This dish can be prepared in advance and baked just before serving. If making ahead, allow for an additional 5 minutes of cooking time to heat everything through.