Asian style buffalo chicken rice with local taste.
Buffalo Chicken Rice
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Ingredients
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.