Buffalo Chicken & Rice Bowl

📝 Ingredients

• 300 g chicken breast (2 fillets of about 150 g each)
• 140 g basmati rice
• 1 tbsp cornflour + 1 tsp sweet paprika
• 1 tbsp sunflower oil
• 3 tbsp sriracha sauce (45 ml) + 1 tbsp white vinegar
• 15 g unsalted butter
• 2 garlic cloves (1 for the buffalo sauce, 1 for the skyr sauce)
• 2 carrots (about 120 g each)
• 2 celery sticks (about 60 g each)
• 150 g plain skyr, 0 % fat
• 2 tbsp chopped fresh chives
• Salt, black pepper

🍴 Utensils

• Saucepan with lid
• Non-stick frying pan
• Mixing bowl
• Fine grater
• Peeler
• Chopping board

📖 Steps

1. Rinse the rice 3 times in cold water until the water runs almost clear. Put it in the saucepan with 1.5 times its volume of salted water, bring to the boil, cover and cook for 11 minutes over a low heat. Leave to stand for 5 minutes off the heat without lifting the lid.
2. Make the cool sauce: mix the skyr with 1 finely grated garlic clove, the chives, a pinch of salt and some pepper. Chill in the fridge: served very cold, it tempers the heat of the buffalo sauce.
3. Peel the carrots and remove the strings from the celery with a vegetable peeler. Cut the carrots and celery into sticks 8 cm long and 1 cm thick. Keep them in a bowl of cold water until serving so they stay really crunchy.
4. Cut the chicken into 2 to 3 cm cubes. Put them in the mixing bowl with the cornflour, paprika, a pinch of salt and some pepper, then toss until each cube is coated in a thin layer of powder: this is what will make the sauce cling.
5. Heat the oil in the frying pan over a medium-high heat. Sear the chicken cubes in a single layer for 6 to 7 minutes, turning them only once halfway through, until golden and no longer pink in the middle. If stirred constantly, they won't brown.
6. Reduce to a low heat and push the chicken to one side. Melt the butter in the free space and fry the second grated garlic clove in it for 30 seconds without letting it brown. Add the sriracha and vinegar, then stir for 1 minute until the glossy sauce coats every cube.
7. Divide the rice between two bowls, add the buffalo chicken and its sauce, the drained carrot and celery sticks, and a big spoonful of skyr sauce. Dip the raw veg into the cool sauce between bites to calm the heat.