Buffalo Chicken Rice Crust (Print Version)
A crispy rice crust topped with spicy buffalo chicken and melted mozzarella cheese for bold flavors.
# Ingredients:
Rice Crust
01 -
2 cups cooked basmati rice
02 -
2 large eggs
03 -
½ cup shredded mozzarella cheese
04 -
¼ cup water
05 -
Salt and black pepper, to taste
Buffalo Chicken
06 -
2 tablespoons olive oil
07 -
1 lb cubed chicken breasts
08 -
Salt, garlic powder, onion powder, to taste
09 -
½ cup diced onion
10 -
5 tablespoons chicken broth
11 -
¼ cup heaping hot sauce (or Sriracha)
12 -
½ cup heaping heavy cream
Assembly
13 -
1 cup shredded mozzarella cheese
14 -
Fresh chopped parsley, for garnish
15 -
Extra drizzle of Sriracha, for garnish
# Instructions:
01 -
Preheat the oven to 425°F and line a baking sheet with parchment paper. In a blender or food processor, combine cooked basmati rice, eggs, shredded mozzarella, and water. Process until smooth but thick. Transfer the mixture onto the baking sheet and spread into a round pizza shape about ¼ to ½ inch thick. Lightly spray the surface with olive oil. Bake for 15 minutes or until golden brown. Remove from oven and discard parchment paper.
02 -
Heat olive oil over medium-high heat in a skillet. Add cubed chicken and cook approximately 5 minutes per side until browned. Add diced onions and sauté for a few minutes until softened. Pour in chicken broth, hot sauce, and heavy cream. Reduce heat to low and simmer until the sauce thickens, about 5 minutes.
03 -
Spread the buffalo chicken evenly over the prepared rice crust. Sprinkle shredded mozzarella cheese on top. Return to the oven and bake for 5 minutes or until cheese is melted. Garnish with fresh chopped parsley and additional Sriracha drizzle before serving.
# Notes:
01 -
Use parchment paper to prevent sticking and ensure easy removal of the rice crust.