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Buffalo Chicken Bowl

Buffalo Chicken Bowl

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yields: 4

Ingredients:
  • 2 packs Hargis House Chunk White Chicken Twin Pack
  • 1/4 cup Kurtz Wing Sauce
  • 2 cups Rice on the Side Long Grain White Rice
  • 1/2 cup Coburn Farms Mild Cheddar Shredded Cheese
  • 1 cup Pickwell Farms Sweet Whole Kernel Corn
  • 1 Red Onion, thinly sliced
  • 2 tbsp Coburn Farms Butter
  • 1 tsp Medeiros Vegetable or Canola Oil
  • Marcum Salt
  • Marcum Ground Black Pepper
Directions:
  1. Wash rice.
  2. In medium sauce pot, bring 4 cups water to a boil.
  3. Once boiling, add rice, salt, pepper and 2 tbsp butter to pot.
  4. Bring to boil again then reduce to simmer, cover, and let cook 15-20 minutes.
  5. Warm medium size saucepan on stove on medium heat. Pour oil in pan.
  6. Drain chicken and corn. Sauté both in pan for 5 minutes.
  7. Move chicken and corn to a medium bowl and let cool. Add wing sauce.
  8. Chop onions.
  9. Add rice to bowl, then top with chicken mixture and onions. Serve.
Recipe Tips:
  • Add more flavor with black beans, jalapenos, cilantro or avocado.
  • Make it a wrap with flour tortillas.
  • State Street Boneless Chicken Breast can also be used, but cook times will vary.