Description
Hey friends, Beau here! Ever have one of those days where you’re craving the fiery kick of buffalo wings but need something actually filling? Picture this: tender shredded chicken drenched in tangy buffalo sauce, swirled with cool ranch and melty cheeses, all piled high over fluffy rice. Comfort food with attitude—like your favorite sports bar appetizer grew up and became a well-balanced meal.
Ingredients
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1.2 kg (2.5 lbs) cooked shredded chicken – leftovers or rotisserie work great
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½ cup buffalo sauce – Frank’s RedHot is perfect
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¼ cup light ranch dressing – bottled or homemade
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150 g low-fat cream cheese – softened
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100 g shredded sharp cheddar cheese
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3 cups cooked brown rice
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Chopped green onions – for garnish
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Optional: crumbled bacon
Instructions
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Prep: Shred chicken, cook rice if needed, and chop green onions. Warm cream cheese in microwave 15 seconds to melt smoothly.
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Cook sauce: Heat a large skillet over low heat. Add chicken, buffalo sauce, ranch, and cream cheese. Stir gently for 3–4 minutes until the cream cheese melts into a creamy, orange sauce. (Low heat prevents curdling!)
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Add cheese: Sprinkle in shredded cheddar and stir 1–2 minutes until melted and gooey.
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Assemble bowls: Divide warm rice among bowls. Spoon buffalo chicken mixture over the top.
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Garnish: Sprinkle green onions and crumbled bacon, if using. Drizzle extra ranch or buffalo sauce for flair.
Chef’s Hack: If sauce is too thick, add 2 tbsp chicken broth. Too thin? Simmer uncovered for 2 minutes.
Notes
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Too spicy? Mix buffalo sauce with 1 tbsp melted butter or honey.
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Too mild? Add a pinch of cayenne or extra hot sauce.
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Swap brown rice for cauliflower rice for a lower-carb version. Sauté first with garlic to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 560Cal
- Fat: 21 g
- Carbohydrates: 39 g
- Protein: 53 g