Disclosure: Making this Easy Dish may result in serious cravings for more!
A little food history!
Everyone knows that buffalo don’t have wings so how did this dish get it’s name? One of the claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo, who co-owned the bar with her husband Frank, in 1964.
Buffalo Ranch Chicken and Rice
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 1/3 cup Buffalo wing sauce, (adjust amount to taste)
- 3 tablespoons ranch dressing mix, (or 1 oz. packet)
- 2 cups white rice
- 1/2 cup shredded Mexican blend cheese, (or more to taste)
- optional~ sliced green onions
Instructions:
- Dice uncooked chicken into bite-sized pieces.
- Spray a Dutch oven or other wide, deep pot with cooking spray. Heat over medium-high heat.
- Add chicken, and saute for a few minutes just to cook meat on outside.
- Pour in broth, wing sauce, and ranch mix.
- Bring to a low boil.
- Stir in uncooked rice.
- Turn down heat to a low simmer.
- Cover and cook 20 minutes.
- Remove cover, and stir. Rice should be cooked and liquid absorbed at this point. If not, simmer a few more minutes until rice is cooked completely.
- Stir in cheese. Sprinkle with additional cheese and sliced green onions if desired.
Crock Pot Instructions
Place WHOLE chicken breasts into slow cooker.
Pour in broth, wing sauce, dressing mix, and BROWN rice.
Cook on low 6-8 hours until rice is cooked completely. Shred chicken, and stir in cheese. Sprinkle individual servings with additional cheese and green onions if desired.
Quick Tip: Don’t have Buffalo Sauce on hand? No problem! You can make your own.
Ingredients:
One 12-ounce bottle cayenne hot pepper sauce, such as Frank’s
1 stick butter
Several dashes Worcestershire sauce
Several dashes hot sauce, such as Tabasco
In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.